• Ulrike Nichols

Moroccan Chili con Carne

Nothing is better after a long freezing day (at the desk) than a winter warmer. I love this recipe because of the combination of brown sugar and olives. And you can play with it too. I tried it with lean minced beef this time but obviously you can use any meat.

Moroccan Chili


3 tbs vegetable oil

2 pounds of beef, diced (or minced beef)

salt and pepper

1 large onion, peeled and diced

4 garlic cloves, peeled and minced

1 cup red wine

4 cups beef stock

4 cans of tomatoes

2 tbs tomato paste

2 tbs light brown sugar

1 tbs ground cumin

2 tsp smoked paprika

1/2 tsp ground cinnamon

1/2 tsp ground turmeric

2 bay leaves

1 cup canned chickpeas, drained

2 cans cannellini beans

1/2 cup raisins

1/3 cup sliced olives

Method: Brown the onions and garlic in the oil, add the beef and brown it from all sides. Add the other ingredients one after another, bring everything to a boil and let it then simmer for 40min.

I usually start with adding all the spices to the onions first to bring out all those flavours more. This also makes a great left-over meal.

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