Smoky Chili Braised Beef (Carne Guisada)

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• 1 tablespoon chili powder
  Ingredient note

  Source: 1 tablespoon chili powder
• 1 tablespoon smoked paprika
  Ingredient note

  Source: 1 tablespoon smoked paprika
• 1 teaspoon oregano
  Ingredient note

  Source: 1 teaspoon oregano
• ½ teaspoon ground cumin
  Ingredient note

  Source: ½ teaspoon ground cumin
• ½ teaspoon cayenne pepper (or to taste)
  Ingredient note

  Source: ½ teaspoon cayenne pepper (or to taste)
• ½ teaspoon salt (or to taste)
  Ingredient note

  Source: ½ teaspoon salt (or to taste)
• ½ teaspoon freshly ground black pepper
  Ingredient note

  Source: ½ teaspoon freshly ground black pepper
• 2 ½ pounds beef stew meat, (cubed)
  Ingredient note

  Source: 2 ½ pounds beef stew meat, (cubed)
• 3 tablespoons vegetable oil (divided or as needed)
  Ingredient note

  Source: 3 tablespoons vegetable oil (divided or as needed)
• ½ cup chopped onion
  Ingredient note

  Source: ½ cup chopped onion
• 1 teaspoon minced garlic
  Ingredient note

  Source: 1 teaspoon minced garlic
• 2 tablespoons tomato paste
  Ingredient note

  Source: 2 tablespoons tomato paste
• 1 ½ cups low sodium beef broth
  Ingredient note

  Source: 1 ½ cups low sodium beef broth
• 16 ounce can tomato sauce
  Ingredient note

  Source: 16 ounce can tomato sauce
• 2 each green onions (chopped optional)
  Ingredient note

  Source: 2 green onions (chopped optional)
• 2 each large red-skinned sweet potatoes
  Ingredient note

  Source: 2 large red-skinned sweet potatoes
• ⅓ cup light sour cream
  Ingredient note

  Source: ⅓ cup light sour cream
• 1 tablespoon butter
  Ingredient note

  Source: 1 tablespoon butter
• As Needed salt
  Ingredient note

  Source seasoning: salt to taste

1. Combine chili powder, smoked paprika, oregano, cumin, cayenne, salt, and black pepper in a small bowl and set seasoning mix aside
2. Cut beef stew meat down into 1-inch bite sized cubes. Add two tablespoons oil to a large Dutch oven and place over MEDIUM-HIGH heat. Add half of the beef cubes to the hot oil and sprinkle with about ⅓ of the seasoning mix. Cook, stirring as needed, until browned on all sides, about 6 to 8 minutes. If the spices begin to burn, reduce the heat under the Dutch oven a bit and keep stirring. Transfer the beef to a plate and set aside. Repeat with remaining beef, adding additional oil, if needed, and another ⅓ of the seasoning mix (reserve remaining seasoning mix for later) .
3. Add more oil to the pan if necessary and add onion. Cook and stir until softened, 3 to 5 minutes. Add garlic and cook for just another minute or until fragrant. Add the tomato paste and cook another minute or two and then add the tomato sauce, beef broth, and remaining seasoning mix and stir until well combined. Let sauce simmer for two to three minutes. Return beef to the pan, bring sauce to a low boil, then reduce heat to LOW. Cover and simmer for 1 ½ to 2 hours, or until beef is fork tender.
4. Meanwhile, place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to MEDIUM-LOW and simmer at a low boil until tender all the way through when pierced with a sharp knife, 40 to 45 minutes.
5. When cool enough to handle, use paper towels to pull off the skins. Transfer the peeled potatoes back to the warm, empty pot and place over LOW heat for a short time to cook off any remaining water. Remove from the heat and use a hand mixer to combine them with the sour cream, butter, and salt, to taste.
6. Ladle the beef and sauce over mounds of sweet potatoes and garnish with green onion.