1.Place beef, sweet potato, onion, tomatoes, cumin, oregano, chilli powder, fresh chilli, garlic, capsicum and stock in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low for 8 hours. Season to taste.
2.Stir in half the coriander. Serve topped with remaining coriander and a dollop of sour cream, if you like.
Serve with grilled corn on the cob, sliced pickled jalapeños, sour cream and lime wedges.