Moroccan Spiced Lamb Chili

Course: Main Dish, Soup

Cuisine: Fusion

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: servings

Calories: 319kcal

Author: Jazzmine Woodard

Flavorful, filling chili with tender beef and vegetables seasoned with a Moroccan spice blend

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Equipment

1 knife
1 cutting board
1 deep pot or Dutch oven
1 kitchen spoon

Ingredients

olive oil
½ yellow onion diced
3 cloves garlic minced
1 pound ground lamb
2-3 teaspoons kosher salt
½ teaspoon black pepper
½ tablespoon ground ginger
½ tablespoon cinnamon
½ tablespoon cumin
½ tablespoon smoked paprika
½ teaspoon coriander
1 teaspoon chili powder
½ teaspoon turmeric
1-2 tablespoons brown sugar
crushed red pepper to taste
3-4 collard green leaves de-stemmed and chopped
1 sweet potato peeled and diced
28 ounces crushed tomatoes
2 cups beef broth
3 baby bella mushrooms chopped

Instructions

Add about 1 tablespoon olive oil to a large saucepan or dutch oven over medium-high heat. Add in onion, garlic, ground lamb, and spices. Break up ground lamb with spoon and stir to evenly incorporate spices.
olive oil, ½ yellow onion, 3 cloves garlic, 1 pound ground lamb, 2-3 teaspoons kosher salt, ½ teaspoon black pepper, ½ tablespoon ground ginger, ½ tablespoon cinnamon, ½ tablespoon cumin, ½ tablespoon smoked paprika, ½ teaspoon coriander, 1 teaspoon chili powder, ½ teaspoon turmeric, 1-2 tablespoons brown sugar, crushed red pepper
Cook until ground lamb is browned through and onion and garlic are fragrant (about 8 minutes).
Remove ground lamb from pot and add a bit more olive oil followed by chopped collard greens and diced sweet potato. Saute for about three minutes then add add back cooked ground lamb plus crushed tomato, broth, and mushrooms to pot.
2 cups beef broth, 28 ounces crushed tomatoes, 3-4 collard green leaves, 1 sweet potato, 3 baby bella mushrooms
Bring chili to a boil then reduce heat to low. Cover pot and simmer for about 25 minutes.
Remove from heat and serve hot, preferably with cornbread!

Notes

Preparation

This recipe makes a fairly thick chili. Add more beef broth for a thinner, more soupy chili.

Chili is one of those dishes that gets better with time. You can make your chili up to four days ahead of time and store in the fridge.

Serving Suggestion

You can garnish your chili with a squeeze of lemon and a bit of fresh mint, which are both mainstay flavors of Moroccan cooking.

Storage

Store warm (not piping hot) chili in an airtight container and refrigerate. Chili will keep for up to five days.

To freeze, transfer the chili to an airtight container with at least two inches of space between the top of the chili and the lid to allow for any expansion. Keeps for up to six months.

Nutrition