One Pot Moroccan Spiced Chili | Oil & Vinegar USA

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11 - 12 Servings

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One Pot Moroccan Spiced Chili

Not only are the flavors amazing in this chili and really well-balanced between the spicy and sweet, it is simple to make. From browning the meat in the Moroccan grapeseed oil to the addition of all the other ingredients, only one pot is needed. Enjoy the upcoming cooler weather with a nice bowl of Moroccan Spiced Chili.

The Chardonnay Moroccan Grapeseed Oil is infused with dried chili, garlic, coriander, cumin, cinnamon, cardamom, clove, and cilantro providing a subtle yet well-rounded flavor profile.

Recipe by Jillian Fenton of Simple Sassy Scrumptious

Ingredients

3 tbs Moroccan Spice Chardonnay Grapeseed Oil

1 large Yellow onion diced

1lb Steak cut into small cubes

1lb Ground bison or ground beef

4 Cloves of garlic (or more if desired) minced

2 tsp Black pepper

1 tsp Italian Sea Salt

1\/2 tsp Red pepper flakes

2 tbs Cumin (add more if you like)

1 tsp Onion powder

1 tsp Garlic powder

3 tbs Chili powder

1 bottle Guinness draught

24 oz can ofTomato sauce

24 oz can of Diced tomatoes

2 cans Dark red kidney beans (drained and rinsed)

1 tbs Tobasco

1\/4 C Brown sugar

2 tbs Molasses

1 tbs Yellow mustard

Preparation

Heat oil over medium heat in a big chili pot. Add onions and saute until soft. Turn heat to high and add the beef cubes and ground bison. brown quickly for about 2 minutes. Lower heat to Medium and add the garlic into the meat mixture. Lower heat to low and add all of the spices - stir to incorporate. Add Guinness to the pot and let simmer for about 10 minutes. Add in remaining ingredients, stir and let cook for 30 min the give a taste to see if you would like to adjust any of the spices. Set heat to simmer or low and cook for 3-4 hours.

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