Gather all your ingredients. (Not everything is pictured since you can see documenting this dish was an afterthought.) Start cooking the ground beef in your chili pot with the red onions and fresh cracked pepper. Once it begins to brown, add in .25 jar of the chili powder. Peel and cube the sweet potato while the meat is cooking.
Next, simply add the rest of the ingredients to your pot with the beef! Drop in the sweet potato cubes, frozen kale, and pour in the tomato sauce.
Drain the cans of black beans and kidney beans, and rinse the beans in a strainer with cold water until all the gas bubbles are gone. Then, add the beans into the chili pot.
Mix the chili, and taste for spice. If needed, add additional chili powder and red pepper flakes. Top the pot with the lid and simmer on medium heat for 30 minutes. Then stir, and simmer on low heat for an hour. The longer than usual simmering helps soften the sweet potatoes.
Serve with your favorite garnishes like chips and sour cream, and enjoy the sweet and spicy flavors from the comfort of your toasty dining room! The best part about chili: the leftovers are even better than the day you made it! You now know another reason why God blessed Texas.
