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Chili Marrakech

Chili Marrakech is a modern British recipe for a classic fusion dish of an American-style chili of meat and beans married with Moroccan spices. The full recipe is presented here and I hope you enjoy this classic British version of: Chili Marrakech.

prep time

30 minutes

cook time

60 minutes

Total Time:

90 minutes

Serves:

10

Rating: 4.5 star rating

Tags : Spice RecipesGame RecipesVenison RecipesBean RecipesBritish Recipes



This is a modern Fusion recipe that blends a Chili-style stew from the Americas with north African flavours to yield a spicy dish that will become an instant favourite. I've used minced (ground) venison here, but lamb, mutton or beef works just as well.

Ingredients:

1 ½ tbsp cumin seeds
1 tbsp olive oil
3 onions, halved and thinly sliced
1.2kg (2 2/3 lbs) minced (ground) venison
2 tbsp finely chopped ginger
4 garlic cloves, finely chopped
2 x 400g (14 oz) tins chopped tomatoes
1 tbsp smoked paprika
1 tbsp ground cinnamon
1 ½ tbsp ground coriander
3 tbsp harissa
1/2 tsp hot chilli powder
2 tsp ras el hanout (optional)
3 red bell peppers, deseeded and cut into large chunks
2 x 400g (14 oz) tins chickpeas, drained
40g coriander, most chopped, a few leaves left whole to garnish
500ml (2 cups) venison, beef or lamb stock (either home made or prepared with 2 stock cubes)

Method:

Heat your largest non-stick wok or pan oven medium-high heat, add the cumin seeds and toast for a few secs, until aromatic. Remove by turning out onto a plate, then add the oil to the pan and use to fry the onions for 5 mins until starting to colour. Add the venison, ginger and garlic, and cook, breaking up the mince with your wooden spoon, until no longer pink. Drain any excess liquid or fat from the pan.

Stir in the tomatoes, toasted cumin, remaining spices and harissa – add more spice (particularly chilli powder) if you like an extra kick. Now stir in the bell peppers, chickpeas, three-quarters of the chopped coriander and the prepared stock. Cover the pan cook for 40 mins, stirring occasionally, until the sauce is slightly thickened. Remove from the heat. Cool, then stir in the remaining chopped coriander. The dish can be served or frozen at this point.

To freeze into freezer bags and smooth the mince through the bag to flatten. Use within 3 months. To serve, remove from the bags and heat from frozen in a pan on the hob with a little water until bubbling hot, then scatter with coriander.

Serve on a bed of rice. For a north African twist, serve with couscous instead of the rice.