Rockin’ Moroccan Seared Steak Chili

"Preparing chili for a game day party, I decided to mix some Moroccan flavors into our usual chili recipe. What a surprise! It was delicious! I seasoned sweet with savory spices, blended in fruit flavors of Merlot red wine, used rich tomato flavors, a hint of citrus, and two styles of beef. The chopped crusty, browned seared steak joined the tender soft ground meat and created layers of flavor that surprised everyone. It was a great party, and the bonus was that the chili was really easy for me to prepare."

Prep Time

About 30 min.

Cook Time

About 40 to 45 min.

Paired With

Main Protein



2 teaspoons ground cumin 1 teaspoon ground cinnamon, 1 Tablespoon chili powder, 8 ounces trimmed top sirloin steak, 1/4 teaspoon ground black pepper or as desired, 1 cup chopped onion, 2 cloves, garlic, minced, 1 (14.5 oz.) can diced tomatoes with liquid, 1/2 cup Black Box Merlot wine, 2 Tablespoons tomato paste, 1 (15.5 oz.) can kidney beans with liquid, .
1 teaspoon mild or hot paprika
1 teaspoon coriander
1/2 teaspoon salt
2 Tablespoons avocado or olive oil, divided
1 cup mixed colors bell peppers
1 pound grass fed ground beef or blended marbled beef
1 to 1-1/2 cups beef broth or as needed
2 Tablespoon orange fig spread
1 roasted mild hot chili pepper, seeded, chopped (if desired)
1/3 cup cilantro leaves


• In a small bowl, combine the first 5 ingredients to make the Moroccan chili seasoning. Remove 1 Tablespoon for steak; set the remainder aside.
• Sprinkle steak with salt and black pepper; rub steak generously with the Tablespoon of Moroccan chili seasoning; set steak aside.
• Heat 1 Tablespoon oil in chili pot; add onions and bell peppers; cook medium high for 5 minutes; add garlic, cook for 1 minute. Add the ground beef and 1 teaspoon Moroccan seasoning; crumble large meat pieces; cook until meat is browned.
• Add reserved Moroccan seasoning, tomatoes with liquid, 1 cup beef broth, and wine; cook bringing to a boil; reduce heat to low; cook partially covered for 15 minutes.
• Oil grill grates or oil iron skillet, sear steak on high heat for 1 or 2 minutes on each side and rare to medium rare, Remove steak. When cool enough to hold; cut into pieces; place in food processor, process until coarse ground or chop steak into coarse pieces.

• Stir seared ground sirloin, fig spread, tomato paste, chopped chili peppers (optional), and kidney beans with liquid into the chili pot; cook to a boil; reduce heat to low/simmer; cook 10 minutes; add additional beef broth for a thinner consistency. Stir in chopped cilantro.
• Garnish: goat or cow milk crumbled cheese, avocado slices, cilantro leaves. Top each bowl with sprinkles of cheese crumbles, several small avocado slices and cilantro leaves.
• Yield: serves 4 to 6