Morrocan Chili

Moroccan Chili Dump Dish

Dump dishes are the BEST! Just dump whatever you have in the pantry into a pan and you’re off! I was
planning on making chili this week so I had the basics: hot Italian sausage links, ground bison, petite
diced tomatoes. But then I was watching (ok… I admit it… I binge watched the entire season) Guy’s
Ranch Kitchen and Chef Aarti Sequeira made chili pie… but of course she added her usual Indian twist.
Inspired by Aarti, and with a full spice cabinet staring me in the face – it’s Chili game on at Ride, Camp,
Eat!

Indian and African spices replace the usual chili powder, and diced sweet potatoes replace the beans.
And the best part? There’s a triple onion threat going on here… some left over sour cream French Onion
Dip (You know you love that Lipton Onion Soup mix!), left over crunchy fried onions, and some fresh
sweet diced onions on top for garnish.

I know what’s going to happen… you are going to look at the ingredient list and be all NOPE, NOPE,
NOPE like the penguins in the Geico commercial… too many ingredients for me! Use the recipe as a
guide – if you don’t have it in the spice cabinet, don’t worry about it! Use what you’ve got to add that
Indian/North African spice note and you’ll be good to go. Trust me, this is going to blow your mind it is
so good! And French Onion Dip on Chili is going to be a thing… just wait!

Moroccan Chili
Serves 4
Ingredients:
1 tbsp olive oil
½ medium red onion, diced
1 small shallot, diced
2 links hot Italian sausage (I like Johnsonville), casing removed and broken up into small crumbles
1/3 lb ground beef or bison, pork, lamb broken into small crumbles – whatever you have on hand will work
1 medium sweet potato or yam, diced into even-sized pieces (so they cook evenly and you don’t get
chopped for some of the pieces being raw in the middle!)
1 cube Knorr chicken bouillion
1 15oz can petite diced tomatoes
1 tbsp tomato paste
1 cup water (more or less depending on how thick you like your chili sauce)

Spice mix:
About ½ tsp of all or some of the following:
Garam masala
Ground cumin
Ground coriander
Ground cardamom
Onion powder
Cayenne pepper (more or less depending on how spicy you like it)
Smoked paprika
Turmeric
About ¼ tsp of the following:
Ground cinnamon
Red pepper flakes
Chili powder

Garnishes:
Diced sweet onion
Chopped cilantro
Fried onions (use up that package you have leftover from your thanksgiving green bean casserole – you
know it’s in there!)
French Onion Dip (sour cream and Lipton Onion Soup mix)
Shredded manchego and cheddar cheeses (use whatever you’ve got in the fridge that you think will go
along with the flavor profile we’re after here)

Combine the spice mix ingredients into a bowl and set aside. In a deep sided pan over medium heat,
heat the oil. When the oil is hot add the onions, shallots, and sweet potato dice and saute for a few
minutes until the onions begin to look translucent. Add the sausage and ground meat and continue to
saute until the meat is about half done – about 5 minutes. Add the spice mix to the meat and onion mix,
stirring thoroughly. Continue to cook for about another 5 minutes until the meat is cooked through.
Add the tomatoes, tomato paste and chicken boullion cube along with the water (start with ½ cup and

add more to desired consistency). Continue to cook over medium heat for about another 10 minutes
until the sauce thickens slightly and the sweet potatoes are just cooked. Remove from heat.
Scoop the chili into bowls and top with your choice of garnishes and your favorite adult beverage.