Spicy Harissa Chili with Merguez Sausage
Day 5 of Blizzard2016. When I went to Whole Foods well into Day 1 of Winter Storm Jonas, I wasn’t the only one who had chili on the storm survival menu. In fact, I wasn’t sure if we were headed into the worst storm in 50 years or a city-wide chili cook-off. Turns out it was the former… While, the spice section was completely clear of cumin, cayenne and paprika (really!), I had something different in mind: Spicy Harissa Chili with Merguez Sausage. Chili with a Mediterranean kick…and I mean KICK! Another inspiration from a new cookbook, “Balaboosta, Bold Mediterranean Recipes.”
Harissa is a hot chili pepper paste that originates from North Africa. Merguez, popular in North Africa and the Middle East, is a lamb or lamb/beef sausage that is spiced (often with cumin and harissa). Whole Foods carries harissa (both dry spice and a paste) and merguez sausage. I opted for the harissa paste, which I found tucked in between the hummus and baba ganoush in the refrigerated section. If you can’t find it locally, you can always order it online (you Amazon Prime junkie you…).
This chili has an interesting twist with the harissa and merguez sausage, and it’s really quite easy to make. I had it prepped in no time, grabbed my mug of hot cocoa, snuggled up in my oversized chair, and stared out the window watching my neighbors dig through 3 feet of snow as my chili simmered away…
- 2 cans 15.5 ounce dark red kidney beans, thoroughly rinsed
- 1 pound lean ground beef
- 1 pound merguez sausage, casing removed and cut into bite-sized pieces
- 3 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 1 large red bell pepper, finely chopped
- 3 garlic cloves, finely chopped
- 2 tablespoons tomato paste
- 1 teaspoon sugar
- 3 medium tomatoes, finely chopped
- 3 tablespoons harissa paste
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1/4 teaspoon chipotle powder
- 1/4 teaspoon black pepper
- 2 tablespoons oregano, finely chopped
- 4 cups water
- Meat.
- Saute the ground beef and merguez sausage over high heat until browned. Season the meat with a little salt and pepper. Drain excess liquid/fat and set the browned meat aside.
- Veggies and spice.
- Heat the olive oil in a large pot over medium-high heat. Add the onion and bell pepper and saute until soft and slightly caramelized (about 7 minutes). Add the garlic and saute one minute. Add the tomato paste, stir into the veggies, and then sprinkle the sugar over the mixture. Add the chopped tomatoes and cook for another 5 minutes. Add the meat mixture to the large pot. Stir in the harissa paste, salt, cumin, chipotle powder, pepper, and oregano. Add 4 cups of water. Finally, add the kidney beans.
- Boil, then simmer.
- Bring the chili to a boil, then reduce the heat to very low, cover the pot, and simmer the chili for 2 1/2 - 3 hours. Stir occasionally and add water if it starts to get dry.
Marinated Eggplant Salad with Tahini Sauce
What’s a gal to do during Snowzilla? Blizzard2016…? Snowmageddon2…? Well, play around with a new cookbook, “Balaboosta, Bold Mediterranean Recipes” by Einat Admony. Just back from New York City, an absolute eating adventure. The choices. The pressure! But in the abounding intensity of Manhattan eating options, I found a gem in SoHo: Combina. Small plates…Spanish Israeli fusion…pure delight. Merguez slider, fried halloumi, harissa honey drumsticks, clams in heavensauce (quite honestly, I can’t remember what these little clams were swimming in….but it tasted like heaven). It was the marinated eggplant dish that stood out though. Tangy. Garlicy. Unassuming in presentation; bold in execution. Perfect. You can imagine my delight when our waitress, Emmy, handed me a cookbook when I sweetly asked, “The chef wouldn’t mind sharing this recipe, right? RIGHT!??” The tahini sauce– a perfect finishing on this salad.
Dare I tell you the story of the 4-wheel adventure, well into Winter Storm Jonas, to TWO different grocery stores to find the last three eggplants? Nah, I’ll leave that for another time…
- 3 large eggplants
- Kosher salt
- Canola oil for frying
- 1 cup distilled white vinegar
- 5 garlic cloves, finely minced
- 1/4 cup fresh dill, coarsely chopped
- 1 1/2 tablespoons sugar
- 1/4 teaspoon red pepper flakes
- 1/2 cup tahini
- 1/2 cup water
- 1/3 cup fresh lemon juice (approximately 1 large lemon)
- 1 garlic clove
- 1 teaspoon kosher salt
- Prepare.
- Trim the end off the eggplants and slice into 1-inch thick rounds. Sprinkle with salt and place in a colander to drain for one hour. This will drain excess water and take away any bitterness from the eggplant. After one hour, pat the slices dry with a paper towel.
- Fry.
- Heat 1 inch of canola oil in a large skillet (temperature should be around 375 degrees). Fry the eggplant until golden brown (about 6-7 minutes). Drain the eggplant on paper towels.
- Marinate.
- Whisk the vinegar, garlic, dill, sugar and pepper flakes in a large glass bowl. Slice the fried eggplant into 1-inch cubes. Add the eggplant to the vinegar mixture and coat evenly. Place the salad in an airtight container and place in the refrigerator for at least 6 hours or (preferably) overnight.
- Tahini sauce.
- Combine the tahini, water, lemon juice, garlic and salt in a food processor. Puree the ingredients until smooth. Refrigerate until ready to use.
- The flavors continue to marry. Enjoy this salad for up to a week!
