A bigtime game demands a bigtime chili, slowly prepared with hearty ingredients, bold textures and hard-hitting flavors. This season mix up your play call and ditch the annually forgettable canned tomato, red beans and beef recipe. Instead, audible at the line this weekend for winning twist on a traditional north African classic.
Inspired by my travels across the breathtaking, culture-rich Atlantic coastlines of Morocco, this Casablanca-themed chili is loaded with Harissa-spiced grass-fed Australian Lamb, rich Spanish pork chorizo, hearty chickpeas and sweet potatoes, a garden of tender winter kale and aromatic regional herbs. This chili is complimented with an ice cold, craft-brewed Indian Pale Ale, and paired brilliantly alongside the hungriest of family, rowdiest of friends and most passionate of football fans.
Cheers and long live the adventure! -David
Casablanca Chili with Chorizo and Harissa-Spiced Australian Lamb
- 2 tablespoons olive oil
- 1 large red onion finely diced
- 4-6 cloves garlic minced
- 4 cups low-sodium lamb or beef stock
- 3 tablespoons Moroccan harissa chili paste, separated
- 3-4 cups roma tomatoes diced
- 2 tablespoon ground cumin
- 2 tablespoon chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon dried oregano
- 1 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper
- 1 pound ground grass-fed Australian Lamb
- 8 oz ground Spanish Chorizo
- 2 15 oz cans of chickpeas drained and rinsed
- 2 sweet potatoes cubed
- 2-3 cups packed fresh kale stems removed and leaves chopped
- Kosher salt and fresh ground peppercorn to taste
- Chopped fresh parsley olive medley and toasted pine nuts, to garnish
- Dollop of tzatziki or sour cream optional
- In a heavy-bottom stock pot (or Dutch oven) over medium-high heat warm olive oil, then sauté onion and garlic until fragrant and just translucent in color. Pour in lamb stock, tomatoes, 2 tablespoons harissa, and all seasonings into the pot and stir to combine. Cover and bring to simmer, slowly cooking until liquid reduced by 1/3. Toss in chickpeas and sweet potatoes and continue to cook for an additional 30-45 minutes, stirring intermittently.
- Meanwhile, in a sauté pan over high heat, brown the ground lamb and chorizo with olive oil and 1 tablespoon of harissa, but be cautious to not overcook. Drain the meat of excess fat and set aside.
- In the final 15 minutes of cooking fold the browned meat and chopped kale into the chili mix. Remove the pot of chili from heat once desired consistency achieved, then season additionally to taste with salt and pepper. To plate, ladle chili into bowls and garnish with chopped parsley, a few pitted olives and buttery toasted pine nuts. Add a lite dollop of tzatziki or sour cream and serve alongside an ice cold Indian Pale Ale. Cheers!