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Moroccan Inspired Chili ? ?

Lately I have been receiving regular shipments of meat from a sustainable, grass fed farm and with each box they include 3 pounds of ground beef and/or pork.  We’re not big ground meat fans so I have been noticing it piling up in my freezer and had to put a hold on the meat club (much to my husband’s dismay ;).  Last night I decided to make a Moroccan inspired chili since we’re getting another rain storm here in Sunny SoCal.  I love a good stew that eats likes a meal, don’t you? ❤️️


  • 1 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 tablespoon minced fresh ginger (about a 1″ piece)
  • 4 garlic cloves, minced or pressed
  • 1 lb lean ground beef
  • 1 28-ounce can of organic diced tomatoes
  • 1 cup chicken stock
  • 2 tablespoons ras el hanout spice (or 3 to 4 TBS harissa paste)
  • 2 tablespoons chili powder
  • 1 tablespoon cumin
  • 1 tablespoon cinnamon
  • 1 tablespoon smoked paprika
  • 1 tablespoon ground coriander
  • 2 tablespoons Worcestershire sauce
  • 1 15-ounce can of kidney beans, drained and rinsed (or garbanzo if you prefer)
  • salt and pepper to taste (I used 1 TBS kosher salt)
  • 1/2 cup cilantro, chopped (optional)

Heat the olive oil in a medium pot over medium-high heat. Once the pan is hot, add the onions, ginger, and garlic.
Stir everything for about a minute or two, and add the beef. Let it cook until it is no longer bright pink. Add the ras el hanout (or harissa), chili powder, cumin, cinnamon, paprika and the coriander; stir to combine. Add the Worcestershire sauce and then the tomatoes (including the juice) and let it cook for a few minutes.
Pour in the chicken stock (water works fine as well) and once the liquids start to boil, reduce the heat to medium-low and add the beans and salt/pepper to taste. Let everything simmer for about 15 to 20 minutes. The chili should look thicker than what you started out with.
Turn off the heat and mix in most of the cilantro, saving some for garnish. Let it cool for a few minutes before serving. The flavors develop more if you let the chili sit for a bit like most soups and stews – Bon Appetit!



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