Marrakech Chili

• 3 lbs. Meat 80/20 ground beef or lamb 
• 1 - 16oz Can of chickpeas
• 1 tsp pepper
• 3 Tbsp Spirit & Spice Casablanca Seasoning 
• 2 Tbsp Spirits & Spice Garlic Chili Extra Virgin Olive Oil
• 2 carrots
• 1 onion
• 2 ribs celery and leaves
• 2 bottles dark beer
• 4 Tbsp Moroccan Harissa Sauce
• 2 - 28 oz. Cans of crushed Tomatoes
• 1 Tbsp brown sugar
• Yogurt to top

Instructions: 

• Heat 2 Tbsp of Garlic Chili olive oil in an 8qt stockpot over medium heat.
• Add the carrots, onions, celery, and cook over medium heat, or 5 minutes, till carrots and the onions are transparent. Remove and set aside.
• In the same pan, raise the heat to medium-high heat and sauté the ground meat. Leave it chunky and let the water release from the meat and evaporate. Don’t drain the meat.
• Add chili powder, pepper, carrots, onions, celery, and brown sugar to the meat. Stir to combine.
• Heat for 2 minutes and add 2 bottles of beer. Stir and scrape the sides of the pan.
• Add the Moroccan Harissa Sauce and the tomatoes. Stir and bring to a bubble, but not boiling.
• Reduce heat and simmer with a lid not completely covering the pot, stirring occasionally for a couple of hours.
• Add the beans and stir
• Turn off the heat, let sit for 30 minutes
• Serve with a dollop of yogurt on top