Tasting Table

Middle Eastern-Inspired Chili Con Carne

I love myself a good hearty meal. Especially in the colder season, I like to cook up savory stews when I come home in the evening. They not only warm me up from within quickly but are also the perfect leftover food to take for lunch the next day. Inspired by my recent trip to Tel Aviv and the awesome food I ate there, I got creative in the kitchen to give one of my favourite hearty one-pot meals the middle-eastern treatment.

Including the middle-eastern kitchen staple chickpeas and a bunch of accompanying spices, this classic is turned into a dish that takes your taste buds on vacation. It is also the perfect easy to prepare crowd-pleaser when you have friends over for dinner. Scroll down for the easy recipe. 

Middle Eastern-Inspired Chili Con Carne

(Serves 4-6)

What you need:

600g lean beef (minced)

2 middle-sized onions (chopped)

2 garlic cloves (chopped)

300g chickpeas (pre-boiled)

2 large peppers (chopped)

400g canned tomatoes

200ml beef stock

4 tbsp extra-virgin olive oil


1 tsp ground coriander

1 tsp ground cumin

1 tsp ras el hanout

1/2 tsp ground cinnamon

1/2 dried hot chili flakes

1 tsp salt

chopped fresh parsley (to garnish)

pita-bread to dip

Heat the olive oil on high heat in a big pot. Brown the minced meat by stirring frequently, then add the onions and garlic. Stir for a few minutes, then add chickpeas and peppers. Cook for a little and add the tomatoes and all the spices except the parsley. Let it cook for about 15 to 20 minutes and serve with fresh parsley and pita-bread.







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