Sweet & Smoky Moroccan Spice Chili

Sweet & Smoky Moroccan Spice Chili
Source: Cook’s Illustrated (modified)

• 2 tablespoons olive oil
• 2 medium onions, chopped fine (about 2 cups)
• 1 red bell pepper, cut into 1/2-inch cubes
• 6 medium cloves garlic, minced or pressed through garlic press (about 2 tablespoons)
  
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 2 teaspoons ground coriander
• 4 teaspoons sweet paprika
• 1 tablespoon ground ginger
• ½ teaspoon ground cinnamon
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper 
• 2 teaspoons red pepper flakes
• 2 pounds organic ground beef
• 2 (15-ounce) cans chickpeas, drained and rinsed
• 1 (28-ounce) can diced tomatoes, with juices
• 1 can (28 ounces) tomato puree
• 2 teaspoons salt
• 2 limes , cut into wedges

Directions

1. Heat oil in large heavy-bottomed nonreactive Dutch oven over medium heat until shimmering but not smoking, 3 to 4 minutes. Add onions, bell pepper, garlic, and spices; cook, stirring occasionally, until vegetables are softened and beginning to brown, about 10 minutes. Increase heat to medium-high and add half the beef; cook, breaking up pieces with wooden spoon, until no longer pink and just beginning to brown, 3 to 4 minutes. Add remaining beef and cook, breaking up pieces with wooden spoon, until no longer pink, 3 to 4 minutes.

2. Add beans, tomatoes, tomato puree, and 1/2 teaspoon salt; bring to boil, then reduce heat to low and simmer, covered, stirring occasionally, for 1 hour. Remove cover and continue to simmer 1 hour longer, stirring occasionally until beef is tender and chili is dark, rich, and slightly thickened. Adjust seasoning with additional salt. Serve with lime wedges and condiments if desired.

Slow Cooker Option: At the end of step 1, transfer the cooked beef mixture to a slow cooker; add the rest of the ingredients as directed in step 2. Cook the chili on the high setting for four hours.