Arabian Nights Chili

This Chili is an ode to Rudy Hebeeb my sister-in-law Joyce Brady’s brother. Both Rudy and his father, Del, were awesome cooks that relied heavily on their memories of cooking family meals with mother’s and grandmother’s. I was lucky to have had many occasions to share the pleasures of their tables with them. This recipe is rich with the ever-important Arabic spices of cumin, oregano, paprika and coriander, all of which enhance warm and earthy layers of flavors. This Middle Eastern Chili is a treat!

Ingredients

1lb. Ground Chuck, 80/20 Blend

1 Medium Onion Medium Diced

1 Medium Red or Green Bell Pepper Medium Diced

5 Cloves of Garlic finely chopped

1/4 Cup Vegetable Oil

12 ounce can of “cheap beer”

1 15 oz. Can of Fire Roasted Tomatoes

6 Beef Bouillon cubes dissolved in 1 Cup of Water

1 ½ T. Chili Powder

1 T. Cumin

1 t. dried Oregano

1 t. Sweet or Smoked Paprika

1 t. Sugar

1 T unsweetened Cocoa Powder

¼ t. Coriander

1 ½ Red Pepper Flakes

1 15 oz. Can Red Kidney Beans

Preparation

Heat the oil in a heavy stock pot over medium heat and cook the onions, garlic and peppers until translucent.

Add the beef, breaking it up and browning slightly. Add the dry spices and incorporate well and continue to cook allowing them to impart their flavors.

Add remaining ingredients, bring to a slow boil and then reduce heat to a simmer, cover continuing to cook for about 2 hours, stirring occasionally. Alternatively, transfer to a slow cooker for 4 hours on low setting.

Serve with warm pita to scoop up the deliciousness. Toasted pine nuts and pomegranate seeds are great garnishes and a refreshing tabbouleh salad is a wonderful addition as a side.

NOTE

I like lots of beans so I will add a second can of beans, often pinto, to “mix it up” a bit. Garbanzo beans are a natural substitute for a very traditional Mediterranean twist.