There’s something about having a big pot of chili working on the stove that casts a spell over the whole house. It has power to immediately transfix anyone who enters the front door, and pull them into the kitchen. This is why chili is so great for a gathering. It does the work of gathering people together!
I was surprised to only discover harissa a handful of years ago and I am constantly finding new uses for it, like in my Harissa Roasted Cauliflower with Cilantro-Lemon Yogurt. If you are unfamiliar with harissa, it is a chili pepper paste originating in Northern Africa. It has a smokey and spicy flavor and can range from sweet to tangy and hot to mild, depending on the variety. I opted for a more tangy, acidic variety with lemon for this chili. Sanniti Moroccan Harissa Spread perfectly balances out the richness of the beef. I also added other North African flavors like chick peas, cinnamon, carrots and sweet potatoes.
Here’s what you need:
What goes ON chili is just as important as what is in it!
To garnish this harissa beef chili, I use plain yogurt to cool down the heat of the harissa, fresh mint, (basil, cilantro or parsley work great here as well,) and toasted, sliced almonds for crunch. It is also delicious over a bed of rice or with wedges of warm pita.
I opted for a leaner ground beef so there is less fat to drain off. Don’t worry about it being tough. It will tenderize as it simmers.
Make the chili.
Brown the beef over medium-high heat with a good pinch of salt.
Remove the beef, then sauté the veggies and garlic.
Once the veggies are slightly tender, add the harissa, canned tomatoes, chickpeas, broth and cinnamon. Toss the cooked beef back in. Simmer for thirty minutes, then check for seasonings and adjust if needed. Finally add lemon zest, then dig in!
Serve hot, topped with the yogurt, mint and almonds.
Harissa-Spiced Beef Chili with Chickpeas and Sweet Potatoes
Ingredients
- olive oil
- 2 lbs ground beef
- 1 yellow onion diced
- 2 cloves garlic minced
- 2 carrots diced
- 1 medium sweet potato peeled and diced
- 1 can of diced tomatoes 15 ounces
- 4 cups chicken broth
- 1 chickpeas 15 ounce can
- 1/2 tsp cinnamon
- 2 tbsp harissa paste
- 1 lemon zested
Toppings
- plain yogurt
- mint
- sliced almonds
- rice
Instructions
- Heat a large pot or dutch oven to medium high and pour in about 2 tablespoons of oil. Add the beef with 1 teaspoon of salt and brown. Remove from the pot and drain off any excess liquid. If needed, add a little more oil to the pan. Add the sweet potato, carrots, onion and then garlic and sauté until the vegetables are slightly tender.Add the beef back to the pan then add the tomatoes, broth, peas, cinnamon and harissa.Bring the chili to a simmer and allow to cook for at least 30 minutes. Taste for seasoning and add salt if needed. Turn off the heat and add the fresh lemon zest.Serve hot, topped with yogurt, fresh mint and toasted almonds. You could ladle over rice or serve it with warm pita bread.
This is going in the rotation! So good! I didn’t change a thing.