Chili con Carne with Baharat (or Tan-Tan Moroccan or Harissa)

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The perfect comfort food, especially when you’re stuck at home for so long. Very easy to make and will last a few days.  The amount of spices can be adjusted based on how spicy you want it to be.  This recipe also works great with Tan-Tan or Harissa. Just remember not to add Chili peppers if you’re using Tan-Tan or Harissa, unless you really like it hot


  • Olive oil
  • 2 large onions, chopped
  • 2-3 garlic cloves, chopped
  • 1lb ground beef
  • 1 small can tomato paste
  • 1-2 tsp dry crushed chili peppers, depending on how hot you want it
  • 6 tsp Baharat
  • 2 cups beef stock
  • 15oz canned pinto beans, drained**
  • 15oz canned kidney beans, drained**
  • Salt and pepper to taste
  • Optional: 2 squares of dark chocolate
  • Optional garnish: cilantro, sliced avocado, cheddar cheese, lime
  • **You can use dry beans instead. Just soak them in water for 10-12 hours, then drain and cook them in water until they’re soft, between 30min to two hours, depending on how fresh the beans are


  1. In a large pot (preferably cast iron or thick bottom), saute the chopped onions for about 5 min on low heat, until soft. Add the chopped garlic and saute for 2 more minutes, being careful not to burn the garlic
  2. Add the ground beef, stir and separate it to small pieces, and cook until it is lightly browned
  3. Add the tomato paste and stir thoroughly
  4. Add the crushed chili and the Baharat Spice Blend and stir. (if you’re using Tan-Tan or Harissa, you don’t have to add chili peppers. Since these blends are spicy, start with adding 3-4 tsp and add more at the end if you want)
  5. Add beef stock and bring to a boil. Then lower the heat again
  6. Add the beans, and salt and pepper to taste. If you want you can also add chocolate
  7. Cover the pot and let it simmer for 30 minutes on a low flame
  8. Serve with a garnish of cilantro, avocado and/or Cheddar, and a dash of lime

Recipe and photo reprinted with the permission of Romi Hefetz

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