When the temperatures begin to dip the first thing people reach for are soups and stews. But, by this time of winter the novelty of those hearty, warming foods has worn off. Where is spring, already?!? Here in Morocco, winter is nothing like the upper Midwest. Our day time temperatures rarely go below 60F, and generally are in the 70′s and sunny. But nighttime temperatures drop fast to the 40′s and 50′s. Without indoor heat, it is very cold! I love making stews and welcome any chance to try something new.
This week for #SundaySupper we’re having a virtual chili cook-off! I’ve never entered a cooking competition but with the prize of a chance to attend the Food and Wine Conference in Florida this summer it’s worth it! You can see all of the chili entries at the bottom of this post, and then please head over to the Sunday Supper website and cast a vote for your favorite (*fingers crossed* it’s mine!) You can vote through the end of the day on Thursday, 2/27.
I started thinking about how I’d make a different kind of chili. I mean, what really makes a chili, chili? Some digging online told me that it needs to have chili peppers. We have a few different kinds of chilis in Morocco but the most famous is the chili paste- harissa. To me chili also has to have a tomato paste and beans. I combined all the flavors that mean chili to me and created this —
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Moroccan Harissa Spiked Chili for #SundaySupper
Ingredients
1/2 lb ground beef
1 onion
1 Tbsp crushed garlic
2 large, fresh tomatoes
2 Tbsp tomato paste
5 cups beef broth
2 Tbsp cumin
1/2 tsp harissa
1 tsp salt
2 tsp paprika
1 cup red beans
1/4 cup lentils
1/4 cup vermicelli noodles
1 egg
Instructions
If you are using dry beans and lentils, rinse and clean the night beforehand. Soak in water overnight to prepare for chili.
Begin the soup by browning 1/2 lb ground beef in the bottom of a stock pot. While the meat is cooking, thinly slice 1 onion.
When the meat has been cooked remove it and set aside, but leave any fat left in the pot. Add the sliced onions and cook until softened and browned. Drain any liquid left.
Add the meat back to the pot, along with the 5 cups of beef broth.
Grate the two tomatoes (or leave in chunks if you prefer chunkier chili) and add to the soup. Mix in the tomato paste, harissa, garlic, cumin, salt, and paprika.
Allow soup to gently simmer for 15 minutes.
Add lentils and red beans and cook until soft (appx 20 minutes).
Lastly add the vermicelli noodles, cook another 5-7 minutes until al dente.
Crack the egg in a bowl, whisk, and using a cup slowly stream some of the liquid from the soup into the egg to gradually heat up the egg, without cooking it. Continue doing this until you can feel the egg liquid is warmed. Then slowly stream the liquid in the bowl, back into the pot. This is the Moroccan way of thickening traditional harira soup. It's a great way to thicken and add some extra protein.
Serve with harissa on the side or on top to increase the heat.
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http://marocmama.com/2014/02/moroccan-harissa-spiked-chili-for-sundaysupper.html
**If you’ve never tried harissa, or don’t have access to buy any you can make your own at home! It might become your new favorite hot sauce!**
What is everyone else making? Take a look!
Beef and Bison Chili
Bison & Black Bean Chili from It’s Yummi!
Cincinnati Chili from Savvy Eats
Easy Beef Bean Chili from The Not So Cheesy Kitchen
Easy Chili con Carne from Manu’s Menu
Gesundheit Chili from Magnolia Days
Hellfire Chili from Yours And Mine Are Ours
Hoisin Beef Chili from Small Wallet, Big Appetite
Kim’s Kickin’ Chili from Cravings of a Lunatic
Moroccan Harissa Spiked Chili from MarocMama
Short Rib Chili from The Texan New Yorker
Slow Cooker Cheeseburger Chili from Hip Foodie Mom
Pork Chili
Apple and Red Ale Pulled Pork Chili from Curious Cuisiniere
Pineapple Pork Chili from Melanie Makes
Chicken, Duck, and Turkey Chili
Asian Five Spice Duck Chili from The Girl In The Little Red Kitchen
Buffalo Turkey Chili from La Bella Vita Cucina
Chicken and Bell Pepper Chili from That Skinny Chick Can Bake
Chicken Meatball Chipotle Chili from Soni’s Food
Gluten Free Turkey Chili from Gluten Free Crumbley
Kickin’ Chicken Chili from Bobbi’s Kozy Kitchen
Low Calorie Turkey Chili from Basic N Delicious
Olé Mole Turkey Chili from Kudos Kitchen By Renee
Quick & Easy Chipotle Turkey Chili from Cupcakes & Kale Chips
Shockingly Delicious Chili Mole with Red Beans and Raisins from Shockingly Delicious
Slow Cooker Buffalo Chicken Chili from Family Foodie
Thai Chicken Chili from Jane’s Adventures in Dinner
White Chicken Chili from The Foodie Army Wife
Mixed (meat combo) Chili
Best Damn Chili Ever from Noshing With The Nolands
Chili con Tres Carne from Hezzi-D’s Books and Cooks
Daddy’s Favorite Chili from Momma’s Meals
Harlem Meatloaf Chili from Neighborfood
Leslie’s Best Chili from La Cocina de Leslie
Fish and Seafood Chili
Scrumptious Seafood Chili from A Kitchen Hoor
Vegetarian Chili
Easy Vegetarian Chili with Raisins and Cashews from Delaware Girl Eats
New Orleans Style Vegetarian Chili from Take A Bite Out of Boca
Vegan Slow Cooker Chili from Killer Bunnies, Inc
Twist-on-Chili
Chicken Chili Cheese Fries from Cindy’s Recipes and Writings
Chili Cornbread Cupcakes from In The Kitchen With KP
Chili Topped Tater Tots from Ruffles & Truffles
Spicy Chili Mac from girlichef
Best Wines To Pair with Chili #SundaySupper from ENOFYLZ Wine Blog
Chili Cook-Off Voting at the Sunday Supper Movement Online Community Magazine
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