SLOW-COOKER MOROCCAN BEEF CHILI

SLOW-COOKER MOROCCAN BEEF CHILI image

Yield 6 bowls

Number Of Ingredients 17

2 T Olive oil - divided use
1 lb. Sirloin Beef trimmed of fat, cut to 1/4" thick strips
3 cloves of garlic, minced
1 yellow onion, coarsely chopped
1 t ground turmeric
1 t ground cumin
1/2 t ground cinnamon
1/2 t fresh ground black pepper
1/4 t red pepper flakes
3 Cups low-sodium broth (beef or chicken) divided use
2 sweet potatoes, peeled and cut into 1-1/2" to 2" chunks
1-1/2" Cups jarred diced tomatoes unsalted with sauce
1-1/4" dried Chickpeas - soaked in water for 24 hrs (tip: If you don't have tip to soak them for 24 hours, then boil them for 1 hour, drain and set aside)
1/2 Cup sliced, dried, unsweetened apricots
Sea salt to taste
Zest of one lemon
1/4 lightly packed Cup of chopped fresh mint leaves (tip: chop just before serving)

Steps:

1. In a large skillet, add one tablespoon Olive Oil and heat over medium. Brown beef and cook through in 3-5 minutes. Transfer mixture to 4-6 quart slow-cooker. 2. Return skillet and heat remaining tablespoon of oil. Add garlic, onion, turmeric, cumin, cinnamon, black pepper, red pepper flakes and cook over medium for about 3 minutes. Add 1 Cup stock, scraping up browned bits. Add to slow-cooker. 3. To the slow-cooker add remaining stock, potatoes, tomatoes, chickpeas, apricots; cover and cook 4 hours. Salt to taste. 4. Just before serving add lemon zest and mint. Sprinkle mint mixture over chili bowls.