Three Meat and Sweet Potato Chili

Three Meat and Sweet Potato Chili

Chili is one of my favorite meals. It is such a versatile dish that you can put it on anything, or eat it on it’s own. Just like I like adding several different kinds of beans, I also like adding a mixture of meats. One of my favorite meats to add is Buffalo. Though you can make the whole pot with just Buffalo, I like the flavors and textures of other meats mixed into it. This is a simple, super quick, chili recipe.


  • 1 lb Ground Buffalo
  • 1/2 lb ground Pork
  • 1/2 lb ground Beef (I prefer extra lean since you will be mixing some pork into it)
  • 1 white onion (chopped)
  • 7 cloves garlic (crushed)
  • 1 large Sweet Potato (diced)
  • 5 tablespoons of Harissa
  • 2 cups Fire Roasted Tomatoes (including juice)
  • 1 28 oz can Crushed Tomatoes
  • 2 cups Beef stock
  • 15 oz can of Kidney Beans
  • 15 oz can of Pinto Beans
  • 15 oz can of Black Beans



  1. Brown the meats together in the pan. Once the meat is browned transfer the mixture into a pot with a slotted spoon, to get rid of the excess fat from the meat. Add in the chopped garlic, onion, and Harissa powder; cook for a few minutes, mixing everything together.  
  2. Add the remaining ingredients to the pot, and stir together. 
  3. Cover and simmer for about 25 minutes, or until the Sweet Potatoes are cooked through

Enjoy with a topping of chopped scallions, and cheese, or top your favorite vessel.


I specializes in clean eating and gluten-free meal preparation. Born in Russia, I spent summers at my grandmother’s house, near the Black Sea, where there was a plentiful garden, in an area where everything was grown and nothing was prepackaged or manufactured.  There, I would go mushroom hunting and fishing with my grandfather and, every evening, we would gather around the outdoor stove where I helped prepare dinners.

My passion for cooking came from those summers. 

After moving to America, I discovered The Joy of Cooking, by Irma S. Rombauer, inspiring me to attend the Art Institute of Los Angeles’ culinary program, becoming a private chef, soon after graduation.

In 2012, while in France, I was diagnosed with Celiac Disease, prompting me to cease consuming gluten and developing a bevy of gluten-free, clean eating, and healthy-living recipes.

Since 2012, I have been teaching private cooking lessons, as well as providing meal-prep and catering services, in Southern California, upon request. If interested in any of the above services, and for any questions or comments, please feel free to contact me.