A friend recently posted a picture on social media of some Moroccan chili. I love trying new flavors, so I commented, “Recipe, please?”
“I didn’t use one.”
What?! I’m am not one of those people who can wing a recipe. So I googled Moroccan chili recipes and found a variety to choose from. As always, I chose bits and pieces of different recipes to come up with one that works for me physically.
Honestly, I don’t know how authentic this recipe is, but it has the flavors of Morocco. And can I just say how incredible my house smells after cooking this?
One ingredient I found time after time in each recipe was harissa. Harissa is a flavorful red chili paste used in North African dishes. At my local grocery store I found it in powder form, rather than a paste. I used 1 tbsp of the powder since I didn’t know how spicy it would be. It ends up the harissa isn’t spicy, but has a very nice, deep flavor – perfect for chili.
- 2 tablespoons olive oil
- 1 medium onion finely diced (I substituted 1 tsp asafoetida. Read more under Tips & Tricks.)
- 1 pound ground lamb (if lamb freaks you out, ground beef or turkey is an easy substitute)
- 2 tsp minced garlic (or sub 1 tsp asafoetida)
- 1-2 tablespoon harissa (Moroccan chili paste or powder; I used 1 tbsp of the powder)
- 1 tablespoon ground cumin
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- 2 teaspoons salt
- Two 15-ounce cans crushed tomatoes
- 1 medium sweet potato peeled and cubed
- 1 cup broth (I used chicken broth)
- 2 cups diced bell peppers
- 2 tablespoons lemon juice
- Optional: I would have like to have added some chickpeas or Cannellini beans, but opted not to for, well, you know… tummy reasons.
- In a large pan, brown the meat. (If you are using onions, saute the onions first.)
- Add in the bell peppers and allow them to cook while the meat completes browning.
- Add in and mix all of the spices and allow everything cook for a minute or two.
- Pour in the tomatoes, sweet potatoes, lemon juice and broth, stirring well. Cook over medium high heat until it simmers, then turn down to a low heat, simmering for 20 minutes or more. I allowed it to cook over an hour to get yummier over time.
Tips & Tricks
- For time’s sake, I have someone dice bell peppers for me, then I freeze them in a Ziploc bag. It’s a huge time saver. (BCIR folks – I took the skin off of mine and things went much better than my previous attempts with peppers.)
- I can peel my own potatoes with this great OXO GoodGrips Y Peeler.
- I have a hefty collection of spices. I can reach them all in this nifty, space-saving spice holder.
- Are you wondering what asafoetida is? In case you’ve not read in previous recipes, it makes a great substitute for both onions and garlic – without any of the stomach upset. You can find it at a local Indian market or here on Amazon.
Read more about My Favorite Things in the Kitchen.