Moroccan Beef Chili with Chickpeas and Raisins

Serves 4 

Cooking time: 6 to 8 hours on low or 3 to 5 hours on high in slow cooker

1 slice high quality white sandwich bread, torn into quarters

2 tablespoons milk

1 lb ground beef or turkey

salt and pepper

2 tablespoons oil

2 onions, minced

2 tablespoons tomato paste

3 garlic cloves, minced

2 teaspoons sweet paprika (or regular works too)

2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1/4 teaspoon cayenne pepper

1/4 teaspoon cinnamon

1 (15 ounce) can tomato sauce

1 (14.5 ounce) can diced tomatoes

1-2 cans chickpeas, drained and rinsed

2 tablespoons soy sauce

1 tablespoon brown sugar

1/2 cup raisins or other dried fruit (I like golden raisins or chopped dried apricots best)

1/2 teaspoon grated lemon zest

2 teaspoons fresh lemon juice

Mash bread and milk into paste in large bowl using fork.  Mix in ground beef, 1/4 teaspoons salt, and 1/4 teaspoon pepper.  Heat oil in 12 inch skillet over medium high heat until shimmering.  Add onions, tomato paste, garlic, paprika, cumin, ginger, cayenne, and cinnamon and cook until vegetables are softened and lightly browned, 8-10 minutes.  Stir in beef mixture and brown, about 3 minutes.  Stir in tomato sauce, scraping up any browned bits; transfer to slow cooker.  Stir diced tomatoes with juice, chickpeas, soy sauce, and brown sugar into slow cooker.  Cover and cook 6-8 hours on low or 3-5 on high.  Let chili settle for 5 minutes, then remove fat from surface.  Stir in raisins and let sit until heated through.  Stir in lemon zest and juice and season with salt and pepper.  

When we make this, we always make a side of couscous with it and I will just add a little salt, olive oil, and green onion or chive to the couscous.  I like it best when you put couscous on the bottom then the chili on top and eat it together.