Moroccan “Chili” Recipe
I had a mean cold last week and all I could think of was an accordingly mean chili, releasing its spicy vapor on my face as I’m earnestly absorbing its physical and mental benefits. I find a bowl of chili extremely therapeutic.
In Morocco this may have never been called a chili. It is simply a bean (loubya) tagine usually prepared meatless or with chunks of beef or lamb. It comforts me to sauce it up, eat it out of a bowl, bury my face in its steam and call it a chili.
MOROCCAN CHILI RECIPE
Yield: 4 TO 6 SERVINGS
Prep Time: 5 MIN
Cook Time: 1 H 10 MIN
To my taste, this chili is medium spicy. Taste it when it's cooked and increase the amount of harissa and/or cayenne if you desire more heat.
Ingredients:
¼ cup olive or canola oil
1 medium onion, grated
4 garlic cloves, pressed or minced
2 teaspoons ground cumin
2 teaspoons paprika powder
2 teaspoons harissa or hot pepper sauce
1 ½ teaspoons sea salt
1 teaspoon ground black pepper
1 teaspoon cayenne pepper
1 teaspoon dried oregano
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon1 pound ground beef
2 cups dried cannellini beans, soaked overnight and drained
1 tablespoon honey
1 Serrano pepper, seeded and minced
1 (14-oz) can crushed tomatoes
3 cups beef broth
3 cups water1 cup raisins
Directions:
Place the first 12 ingredients in a large pot over medium heat. Sauté until the onions are translucent, stirring occasionally, 3 to 5 minutes.
Add the ground beef. Brown it on all sides, stirring frequently to crumble it into small pieces, 5 minutes.
Add the rest of the ingredients except the raisins. Turn up the heat to medium-high. Cover with a lid and cook for one hour, or until the beans are cooked and the liquid reduced. Stir in the raisins.
Serve hot topped with minced onions, cilantro or celery.
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Reeni — 12/13/2011 @ 8:58 pm
A steaming hot bowl of your magnificent chili will cure whatever is ailing you! I love the multitude of spices you used and the raisins! Little chewy surprises.
Anonymous — 12/14/2011 @ 5:19 pm
my husband has a thing about chili and would love this recipe. It is perfect for our massachusetts weather.
thanks!
Nisrine — 12/14/2011 @ 7:45 pm
Reeni — chili is definitely my favorite antidote.
Anonymous — enjoy!
Cara — 12/15/2011 @ 7:52 pm
I love the idea of adding warm spices and sweetness to chili! I add pumpkin and cinnamon to mine and this seems like a natural next step :)
Barbara — 12/16/2011 @ 6:47 am
I hope your cold is soon over, Nisrine. Nothing is worse this time of year!
If anything in the food department is going to help, this ought to be it! I usually lose my taste with a bad cold, but the flavors in this are bright and strong.
Danielle Gohr — 12/17/2011 @ 7:44 pm
This looks absolutely DELICIOUS! I must try next week!
BrooklynMom — 12/27/2011 @ 4:32 pm
This was so lovely. We thought the combination of spices was fantasic.
Nisrine — 12/27/2011 @ 6:47 pm
Brooklynmom, I’m thrilled you liked it. Thanks for the feedback.
Anya — 01/09/2012 @ 5:43 pm
This recipe sounds delicious! You said it’s usually prepared meatless, how would that be? Would you just not include the beef?
Nisrine — 01/11/2012 @ 8:18 pm
Anya, yes you would prepeare it the same way without meat.