Moroccan Chili Recipe

By Kosher Guru / February 20, 2019

gateway pesach 2019

Lately, I have been obsessed with all things Moroccan. I even think I need to take a trip to Morocco and I’ve been getting a lot of pressure from a certain Maître D and his brother to do so. For now, I guess I’ve decided to just cook with their spices and amazing Ingredients. For the Super Bowl, I made a Moroccan chili which was devoured before I even was able to serve it granted I started off with only a small amount, I just figured who wants to join my crazy Moroccan cravings? I guess it was everyone. So I’m now sharing this incredible dish with you. The meat is super yum tender and I think I can eat the entire pot myself. It’s a good thing I have other people in the house that scoop a little on their chip, or their spoon every time they walk by the stove when this amazingness is being cooked, not to mention how incredible the house smells when this Moroccan Chili is on the menu.

Ingredients

  • 2 lbs Meal Mart chopped meat (I used ground chuck) (this would also taste amazing with ground lamb)
  • 1 onion diced
  • 1 head garlic minced
  • 3 jalapeños seeded and chopped (use gloves for this)
  • 1 can crushed tomatoes or marinara sauce I only like the green can from Trader Joe’s if you are going to go with this option it really tastes like plain crushed tomatoes)
  • 1 can full of water
  • 2 tsp Cumin
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp chili powder
  • Olive oil
  • 1 can chickpeas drained

Directions

  • In a large stock pot take your ground beef and break it up until cooked through.
  • Strain meat through a colander to drain the fat and set aside.
  • In the same pot on a medium flame place 1 tbsp olive oil and add the onions, garlic, and jalapeños and allow them to sweat until tender about 5-10 min.
  • Add the chopped meat back in the pot along with the sauce, the water, and spices.
  • Allow to come to a rapid boil.
  • Turn the flame down and add the chickpeas.
  • Allow to cook down on a low flame about 1-2 hrs stirring occasionally so it doesn’t burn until meat is tender and all the flavors come together (adjust seasoning if needed).
  • Serve with tortilla or plantain chips.

Enjoy!

About the author

Kosher Guru

Gabriel Boxer of Kosher Guru media & marketing is also a leading kosher food & restaurant consultant all about bringing anything and everything kosher to the masses, follow on Instagram, Facebook & Twitter, subscribe to his YouTube channel and on his blog at www.thekosherguru.com. Hosting the only kosher foodie radio show "The Nosh" with Kosher Guru airs every Thursday evening at 9:00P.M. on station 620AM.

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