Moroccan Chili Recipe

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.





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.


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 cinnamon

1 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 water

1 cup raisins


moroccan chili recipe

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.

Jennifer Dumas

My name is Jennifer! Welcome to Dinners and Dreams. My goal here is to encourage you to try out recipes you never thought you could make at home. Furthermore, I also review products that I have used in the past or currently using to make every day buying decisions easier and to ensure you get the best value for your money.

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