Thursday, January 2, 2014

Moroccan Beef Chili

inspired by Clean Eating Magazine
2 T oil oil or coconut oil
1 lb beef (stew meat or sirloin) or Venison
1 yellow onion, chopped
3 cloves garlic, crushed
1 tsp turmeric
1 tsp cumin
1/2 tsp cinnamon
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes
3 cups beef stock (use homemade bone broth if you have it)
2 sweet potatoes, peeled and cut into 1 or 2 inch cubes
1 1/2 cups diced tomatoes
2 cups cooked chic peas
1/3 cups dried apricots
salt to taste
zest of one lemon
mint leaves for garnish

1.  Heat 1 T oil in large skillet, brown beef (about 3-5 minutes). Transfer meat and oil to a crock pot.
2.  Return skillet to medium heat. Add remaining oil, garlic, turmeric, cumin, cinnamon, black pepper and cook stirring constantly for 3 minutes. Add 1 cup stock and stir scrapping up all of the spices. Transfer spice mix to crock pot.
3.  Stir in remaining stock, potatoes, tomatoes, chickpeas and apricots to crock pot. Cook on high for 4 hours. Season with salt.
4.  Just before serving, combine lemon zest and mint leaves. Top the chili with the mint mixture.

*Add hot sauce if desired...such as Harissa

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