Serves 4 to 6
Cooking time: 2 1/2 to 3 hours
* 1 cup dried kidney beans, soaked in cold water overnight
* 1 pound ground beef
* 2 merguez sausages cut into bite-sized pieces
* freshly ground black pepper
* 3 tablespoons olive oil
* 1 1⁄2 cups finely chopped yellow onion
* 1 large red bell pepper, cored, seeded, and chopped
* 3 garlic cloves, finely chopped
* 2 tablespoons tomato paste
* 1 teaspoon sugar
* 3 medium tomatoes, finely chopped
* 3 tablespoons World’s Best Harissa
* 1 teaspoon ground cumin
* 1/4 teaspoon chipotle powder
* 2 tablespoons finely chopped oregano
* about 4 cups water
For the harissa
* 10 garlic cloves
* 1 large roasted red bell pepper, peeled, cored, and seeded
* 1 1/4 cups canola oil
* 1/4 cup tomato paste
* 1/2 cup ground cumin
* 1/3 cup cayenne
* 1/3 cup sweet Hungarian paprika
* 1/4 cup ground caraway
* 2 tablespoons salt
1. Drain the beans and transfer to a medium pot filled with water. Bring to a boil and cook for 30 minutes. Remove from the heat, drain in a colander, and set aside.
2. While the beans are cooking, sauté the ground beef and merguez in a hot pan, otherwise, you’ll end up boiling the beef. Season the meat with a little salt and pepper, then drain off the excess liquid. Set the meat mixture aside.
3. Heat the olive oil in a large pot over medium-high heat, add the onion and bell pepper, and sauté until caramelized, about seven minutes. Add the garlic and cook just until golden, about one minute.
Add the tomato paste (this tones down the acidity), stir, and then sprinkle the sugar over the mixture. Add the tomatoes and cook for another five minutes before adding the ground beef and merguez.
4. Stir in the harissa, two tablespoons salt, the cumin, the chipotle, 1/4 teaspoon black pepper, oregano, and the four cups water.
5. Add the beans and bring the chili to a boil, then reduce the heat to very low, cover the pot, and simmer for two and a half to three hours, adding more water if it looks a little dry. Chili is even better the next day, but haven’t we waited long enough?
To make the harissa
Think of harissa as a modern-day gourmet hot sauce — it can be used on anything, in anything, and with anything, and will always make it better. Harissa can be used as a sauce, a paste, or a broth for slow cooking. The main ingredients are garlic and an array of spices, most notably red pepper (cayenne).
1. Combine the garlic, bell pepper, one cup of the oil, and the tomato paste in a food processor. Pulse until the mixture is almost pureed.
2. Add the cumin, cayenne, paprika, caraway, and salt. Slowly drizzle in the remaining 1/4 cup oil while the machine is running. Keep processing until the harissa is completely pureed and all the ingredients are thoroughly combined.
3. Store the harissa in an airtight container in the refrigerator for up to three months.
More recipes from Balaboosta
Extracted from Balaboosta: bold Mediterranean recipes to feed the people you love by Einat Admony, published by Artisan, £20.99. Copyright 2013. Photographs by Quentin Bacon.