Cooking Notes: Will only used 1/2 lb. ground beef this go-round, but he recommends using a full pound OR using ground turkey. Also, all of the spices are approximate estimates of what Will uses when he cooks this, so please adjust to your liking!
Will's Famous MoROCKan Chili (serves 8)
1 yellow onion, diced
1 white onion, diced
4 cloves garlic, diced
1/2 lb. ground beef
28 oz. diced fire roasted tomatoes
1 tsp Ras El Hanout
1 tsp Tagine spices
1 tbsp Chili powder
1/2 tbsp Paprika
1 tsp Cumin
1/2 tsp Coriander
1 tsp Cinnamon
1 tsp Ground ginger
1/2 tsp White pepper
1/2 tsp Cayenne pepper
1 tbsp harissa
2 cups garbanzo beans (or 1 15-oz. can)
2 cups kidney beans (or 1 15-oz. can)
1 can broth, approximately
1 cup couscous
Olive oil, to your discretion
Dice onions and garlic in preparation. Then brown meat in a pot with a bit of olive oil. Once browned, remove from the pot and add the onions and garlic, cooking until soft and translucent, then add spices. Add a splash of water to soften stuck on bits off the bottom of the pan, then simmer for a minute. Return the meat to the pan. Next, add the tomatoes, harissa, beans, and broth. Allow to simmer for 30-40 minutes, minimum.
About 5 minutes before you're ready to eat the chili, cook your couscous. Boil 1 cup water, then add 1 cup couscous, stir, cover and remove from heat, allowing to sit for 5 minutes. Fluff couscous and serve in a bowl with chili poured over, our combine with chili to thicken.
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