Harissa-Spiced Chili For Super Bowl Sunday
Image by Gayle Squires
This recipe is adapted from the spicy chili in Einat Admony’s “Balaboosta.” To make my life easier, I used cans where I could: canned kidney beans instead of dried; canned tomatoes instead of fresh. I also replaced merguez sausage with ground lamb because it’s easier to find.
The heat in the chili comes from the North African spice paste harissa. Since the spiciness of harissa can vary, use a light touch initially — you can always add more later. I like to serve this on top of wheat berries, but you can use brown rice, barley, farro or your favorite grain.
Serves 4-6
1 pound ground beef
½ pound ground lamb
Kosher salt
Freshly ground black pepper
3 tablespoons olive oil
1½ cups finely chopped yellow onion (about 2 medium)
3 garlic cloves, finely chopped
2 tablespoons tomato paste
1 teaspoon sugar
1 28-ounce can of chopped peeled tomatoes
2–3 tablespoons harissa (to taste, depending on how spicy it is)
1 teaspoon ground cumin
¼ teaspoon chipotle powder
About 4 cups water
2 15.5-ounce cans kidney beans, rinsed well and drained
4 scallions, thinly sliced on the diagonal
1) Sauté. Heat a large heavy-bottom pot over high heat (no oil) — it’s ready when you drop a small piece of meat in and it sizzles very loudly. If the pot isn’t hot enough, you’ll end up boiling your meat instead of sautéing. Add the beef and lamb to the hot pot and sauté until browned. Season with a pinch of salt and a few grinds of pepper. Drain off any excess liquid, but leave all the good browned bits. Remove the meat and set aside.
2) Sauté again. Heat the olive oil in the emptied pot over medium-high heat. Add the onion and sauté until golden brown, about 10 minutes. Add the garlic and cook for another minute, making sure not to burn it. Stir in the tomato paste and sugar. Add the tomatoes and cook for another 5 minutes. Stir in 2 tablespoons of harissa (you can add more later), cumin, chipotle, 2 tablespoons salt, ¼ teaspoon pepper and water.
3) Simmer. Add the beans and bring the chili to a boil, then reduce the heat to very low, cover the pot and simmer for 2½ to 3 hours. After the first 30 minutes, taste for spice, stirring in extra harissa if you’d like more of a kick. Check the chili periodically, and if it looks dry, add some more water.
4) Serve. Scoop into bowls and sprinkle with sliced scallion.
Gayle Squires is a food writer, recipe developer and photographer. Her path to the culinary world is paved with tap shoes, a medical degree, business consulting and travel. She has a knack for convincing chefs to give up their secret recipes. Her blog is KosherCamembert.
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