JUST. ONE. MORE. BITE

By Wewah

Ingredients

• 1 slice white sandwich bread, quartered
• 2 Tbsp whole milk
• 1 lb 85 percent lean ground beef
• salt and pepper
• 2 Tbsp olive oil
• 2 onions, minced
• 3 cloves garlic, minced
• 3 Tbsp tomato paste
• 2 tsp smoked paprika (the recipe called for sweet paprika, but I didn’t have any)
• 2 tsp ground cumin
• 1 1/2 tsp ground ginger
• 1/4 tsp cinnamon
• 1/4 tsp cayenne pepper
• 1 can (15 oz) tomato sauce
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 Tbsp low sodium soy sauce
• 1 Tbsp packed brown sugar
• 1/2 cup raisins (I used golden raisins)
• Zest of one lime
• Juice of one lime

Details

Servings 1
Adapted from cinnybear.wordpress.com

Preparation

Step 1

Directions

1) Mash bread and milk into a pasta in a large bowl using a fork. Mix in ground beef, salt, and pepper using your hands.

2) In a skillet, cook onions, garlic, tomato paste, paprika, cumin, ginger, cinnamon, and cayenne in oil over medium to medium-high heat until vegetables are soft and slightly browned, 8-10 minutes. Stir in beef mixture and cook, breaking up any large pieces, until meat is no longer pink. Stir in tomato sauce, scraping up any browned bits. Transfer skillet contents to the slow cooker.

3) Add diced tomatoes (undrained), chickpeas, soy sauce, and brown sugar to the slow cooker and stir to combine. Cover and cook on high for about 3-5  hours, or until the beef is tender.

4) Let chili settle for 5 minutes, then remove any fat from the surface using a large spoon and break up any remaining large pieces of beef. Stir in raisins and let sit until heated through, about 10 minutes. Stir in lime zest and juice, season with salt and pepper to taste and serve. Enjoy!

Toast 1.5 cups couscous with 2 tablespoons olive oil in skillet over medium heat, stirring occasionally, until lightly browned, 3-5 minutes, transfer to medium bowl. Stir in 1/2 teaspoon salt and 2 cups boiling water, cover, and let sit until couscous is tender, about 12 minutes, Fluff with fork, stir in 2 tablespoons minced fresh mint and 2 minced scallions, and season with salt and pepper. Serves 4.