I've always liked chili with unconventional ingredients, and this combines two of my favorites -- lamb and sweet potatoes. I use a little of the sweet potatoes to thicken the chili rather than using the traditional masa harina thickener. Also, I tend to think that a mix of dried chilies is best, but many people don't have a huge variety of dried chilies available to them. This version makes one that is a bit on the spicy side, but hopefully not overwhelmingly so. If you prefer a spicier chili, add more chiles de arbol and subtract one of the ancho or pasilla chiles. If you want it smokier tasting, add a second (or third) chipotle. If you want it milder, don't use the chiles de arbol at all.

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