Moroccan Lamb Chili with Kale, Chickpeas and Sweet Potato

As most people know, I am a craft beer enthusiast. I love all things about craft beer. The atmosphere of the breweries, the people and the laid back culture. I am a huge fan of several of our local breweries here in Greenville, SC and the neighboring Asheville, NC. I am excited to try new places, new beers and new flavors. Just this past weekend, I spent a Saturday with my best friends in Asheville, giving them a brewery tour of some of my favorite places. Of course, we had to kick it off at the brewery that I am obsessed with, Burial Brewery. We then moved on the several others including Green Man Brewery and the new Funkatorium which opened in October. It was a great tasting event and a great time out of town with my BFFS. I was so appreciative that they came out to celebrate me in a way that I adore!

 

A little fun at Burial Brewing with my girls.

Enough about Asheville, lets talk about the best brewery in Greenville, SC and one that I support often. A few weeks ago, my girlfriends and I went to Quest Brewery for their chili cook off. This is my favorite brewery here in my Greenville, SC area. We all had an exceptional time. The event took place in the actual brewery right under the fermenters. I was going to enter with my Turkey Pumpkin Chili but since the event was only a day after I returned home from my big Pennsylvania excursion, I decided to just go and enjoy and imbibe rather than putting a bunch of work into it. As it turned out, there were several great chillies to sample. They had everything from venison chili to an awesome spicy sausage chili with handmade sausage ravioli floating in it, to chili that featured some of the porter that is made by the brewery.  Some impressive cooks were represented. 

A Smoking Mirror Smoked Porter last Friday Night  when we came to see Zac Parks. Check him out!!

I have to admit that I got this recipe idea from there. This chili was the chili that my friends and I loved! The unfortunate part is this was one of the employee submissions so we could not vote for it. When I got home, I scoured the web for the recipe and found this one, which is spot on. And what better way to celebrate it than with a Quest Smoking Mirror Smoked Porter. 

Cheers!

 Moroccan Lamb Chili with Kale, Chickpeas and Sweet Potato

I am always impressed with any recipe that contains lamb and this one does not disappoint. As many of you know, I think that kale is the most over-rated and overused green in foodie-land this past year. I also think that it is disgusting on its own, but in this recipe it shines!! I can eat kale any day it is mixed with savory lamb and spicy harissa!

For you beef lovers out there, I am sure this would be good with ground beef too.

2 Tablespoons Olive Oil
1  Medium Onion, Finely Diced
1 pound Ground Lamb
4 cloves Garlic, Minced
2 Tablespoon Harissa (Moroccan Chili Paste) Or More To Taste
2 teaspoons Ground Cumin
2 teaspoons Sea Salt
1 can (28 Oz. Size) Fire Roasted Diced Tomatoes
1 can (15 Oz. Size) Chickpeas, Rinsed And Drained
1  Medium Sweet Potato, Peeled And Diced Into 1/2 Inch Cubes
1 cup Frozen Or Fresh Chopped Kale
2 cups Beef Stock
2 Tablespoons Lemon Juice

In a large stockpot or Dutch oven, heat the oil. Saute the onion over medium-high heat until soft, about 5 minutes. Push the onions to the sides of the pan and add the lamb. Cook the meat, breaking apart with your spatula, until nicely brown and cooked through, 5 minutes. Add the garlic, harissa (add more if you like spicy chili), cumin, and salt. Cook for 1 minute, or until the spices are fragrant.
Carefully pour in the tomatoes and simmer, scraping up any brown bits on the bottom of the pan, until the liquid has reduced, 15 minutes.
Stir in the chickpeas, sweet potatoes, and kale. Cover with the stock. Bring to a boil, turn the heat to low, and simmer uncovered for 15 to 20 minutes, or until the sweet potatoes are tender and the chili has thickened. Remove from the heat, stir in the lemon juice, and taste for seasoning.
Serve the chili with Greek yogurt and garnish with fresh parsley or cilantro.

Note: To make this in a slow cooker or crockpot, simply continue until the addition of the stock but omitting the sweet potatoes and kale. Cook on low for 8 hours. When ready to eat, stir in the sweet potatoes and kale and cook on high until the potatoes are tender, about 30 minutes.


Recipe from Phoebe Lapine