Moroccan Beef Chili

Name: Moroccan Beef Chili
Ingredients: 1-1/2 Tablespoon Olive Oil; 1/2 whole Large Yellow Onion, Diced; 1 Tablespoon Minced Fresh Ginger; 4 cloves Garlic, Minced; 1 pound Lean Ground Beef; 2 whole Medium Carrots, Peeled And Chopped; 1 can (28 Oz. Size) Diced Tomatoes; 1 whole Large Pepper, Seeded And Diced; 1 cup Chicken Stock; 5 Tablespoons Harissa (mild); 1 Tablespoon Cumin; 1 Tablespoon Cinnamon; 2 teaspoons Paprika; 1 can 15 Oz Size Garbanzo Beans, Rinsed And Drained; 3 cups Chopped Collard Greens; 1 Tablespoon Kosher Salt; 1/2 cups Cilantro, Chopped (optional)

17 ingredients

4 steps

Ingredients

1-1/2 Tablespoon Olive Oil
1/2 whole Large Yellow Onion, Diced
1 Tablespoon Minced Fresh Ginger
4 cloves Garlic, Minced
1 pound Lean Ground Beef
2 whole Medium Carrots, Peeled And Chopped
1 can (28 Oz. Size) Diced Tomatoes
1 whole Large Pepper, Seeded And Diced
1 cup Chicken Stock
5 Tablespoons Harissa (mild)
1 Tablespoon Cumin
1 Tablespoon Cinnamon
2 teaspoons Paprika
1 can 15 Oz Size Garbanzo Beans, Rinsed And Drained
3 cups Chopped Collard Greens
1 Tablespoon Kosher Salt
1/2 cups Cilantro, Chopped (optional)

Directions

1

1. Heat the olive oil in a medium pot over medium-high heat. Once the pan is hot, add the onions, ginger, and garlic.
2

2. Stir everything for about a minute or two, and add the beef. Let it cook until it is no longer bright pink. Add the carrots, tomatoes (including the juice), and pepper, and let it cook for a few minutes. Pour in the chicken stock and add the harissa, cumin, cinnamon, and paprika.
3

3. Once the liquids start to boil, reduce the heat to medium-low and add the garbanzo beans, collard greens, and salt. Let everything simmer for about 15 to 20 minutes. The chili should look thicker than what you started out with.
4

4. Turn off the heat and mix in most of the cilantro, saving some for garnish. Let it cool for a few minutes before serving. The flavors develop more if you let the chili sit for a bit!