Moroccan Beef Chili
"A house feels warm and cozy with a big pot of chili simmering on the stove. And while most of us are used to the classic recipe, there’s nothing wrong with upping our chili game! This Moroccan Beef Chili is filled with vibrant warming spices, herbs, chick peas and this recipe with Tuttorosso Tomatoes will be on repeat all winter long. And of course I always use the best quality canned tomato products, which in my opinion are Tuttorosso. They use sustainably produced vine ripened tomatoes. They are NON-GMO and use NON-BPA lined cans.... and oh yea, they are the tomatoes my Grandma used."
-- @dianemorrisey


Prep time 10mins
Cook time 1hr
Serves or Makes: 8-10


  • 2 pounds ground beef
  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 2 tablespoons fresh ginger, chopped
  • 2 bell peppers, seeded and chopped
  • 1 jalapeño, seeded and chopped
  • 2 large carrots, peeled and chopped
  • 1 (28 ounce) can Tuttorosso Crushed Tomatoes
  • 1 (28 ounce) can Tuttorosso Diced Tomatoes
  • 2 cups chicken broth
  • 3 tablespoons harissa
  • 1 tablespoon cumin
  • 1 tablespoon cinnamon
  • 1 tablespoon smoked paprika
  • 3 (15 ounce) cans chick peas, drained and rinsed
  • 1 tablespoon salt
  • 1/ 2 teaspoon pepper
  • 1/ 4 cup chopped fresh mint
  • 1/ 2 cup cilantro, chopped


  • Step 1

    Heat the olive oil in a pot over medium-high heat. Add beef and cook, breaking apart until no more pink remains. With a slotted spoon, lift the beef out and remove to a bowl. To the drippings, add onions, garlic, ginger, carrots, peppers and jalapeños and cook until tender, about 3-4 minutes.

  • Step 2

    Add the beef back to the pot with the tomatoes, broth, harissa, and all seasonings.

  • Step 3

    Bring to a boil and reduce to simmer, covered for 30 minutes.

  • Step 4

    Add the chick peas, check for seasoning and cover again. Simmer for 30 minutes longer.

  • Step 5

    When done, remove from heat and add cilantro and mint.