A Hot, Spicy Chili with Zero Chill (in a Good Way!)
It's harissa chili packed with a North African flavor!
Who doesn’t love a nice spicy chili this time of year? For something that warms you up, kinda ironic its name sounds like it does the opposite…. Kiano Moju, born in Oakland and raised by a Maasai-Kenyan mother and Nigerian father, draws from her heritage and experience producing videos for the likes of Food Network and BuzzFeed for her new book AfriCali: Recipes From My Jikoni. Today, she presents her take on chili, highlighting harissa, a North African spice paste.
They say a good chili needs time. Well, that is true for all stews, but a properly spiced chili with mouth-watering toppings can still get a delicious meal on the table without having to stir a pot all day.
Harissa Chili
Servings: 4 to 6
Copy Ingredients
Ingredients
- 1 medium onion
- 1-inch piece fresh ginger
- 6 garlic cloves
- 2 fresh medium hot chili peppers, such as serrano or Fresno
- 3 Tbsp. extra virgin olive oil
- 1 lb. ground beef
- 2 tsp. ground cumin
- 1 tsp. ground coriander seeds
- 1 tsp. smoked paprika
- 2 tsp. fine sea salt, plus more as needed
- 1 ½ cups beef stock
- 1 (14-oz.) can diced tomatoes
- 2 Tbsp. rose harissa, plus more for serving
- Handful fresh cilantro
- 1 (14-oz.) can black-eyed peas
- 1 cup sour cream or plain thick yogurt
Directions
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Finely dice the onion. Peel and grate the ginger. Thinly slice the garlic. Thinly slice the chili peppers (remove the seeds for a milder flavor) and set half aside for garnish.
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Heat the oil in a medium pot over medium-high heat. When the oil is shimmering, add the beef. Using a wooden spoon, break the beef into small pieces. Once the beef begins to crisp up, 3 to 5 minutes, add the onion and cook, stirring occasionally until translucent, 2 to 3 minutes. Add the ginger, garlic, chili peppers, cumin, coriander seeds, paprika and salt and cook, stirring frequently, until fragrant, about 1 minute. Stir in the stock, the tomatoes and their liquid, and the harissa. Bring the mixture to a boil, then reduce the heat to a simmer.
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Roughly chop the cilantro. Stir the stems into the chili, and place leaves into a small bowl.
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Drain and rinse the black-eyed peas, then stir them into the beef mixture and cook, partially covered, for at least 45 minutes, stirring occasionally to prevent burning on the bottom. Season with salt to taste before serving.
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Serve in individual bowls and top with the sour cream, harissa, the reserved chili peppers and the cilantro leaves.
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