Middle Eastern Beef Chili Recipe

5 from 5 votes

This Middle Eastern Beef Chili Recipe takes traditional beef chili to a new level with the addition of warm spices, fava beans, and chickpeas!

Prep Time10

Cook Time2

Total Time2 10

Course: dinner, lunch

Cuisine: American, middle eastern

Keyword: beef chili, beef chili recipe, easy slow cooker recipe

Servings: servings

2 pounds lean ground beef
1 16 ounce can chickpeas, rinsed and drained
1 16 ounce can fava beans beans, rinsed and drained
4 cloves minced garlic
1 small red bell pepper diced
1 medium yellow onion diced
2 1/2 cups low-sodium beef broth or stock
1 28 ounce can crushed tomatoes
1 1/2 teaspoon kosher salt more or less to taste
3/4 teaspoon black pepper more or less to taste
3 teaspoon dried cumin
1 Tablespoon paprika
2 teaspoons ground coriander
2 Tablespoons chili powder
1 teaspoon ground cardamom
1 teaspoon ground allspice
2 bay leafs
Optional: 1-3 teaspoons Harissa paste
Optional Toppings: chickpeas parsley, fresh mint, feta cheese, cucumber sauce

In a large pot on medium-high heat, add the ground beef. Cook until no longer pink, and drain the fat. Reduce the heat to medium, and continue to cook for an additional 1-2 minutes.
2 pounds lean ground beef
Add the cooked beef to the slow cooker along with the rest of the ingredients - chickpeas, fava beans, garlic, bell pepper, onion, broth, tomatoes, salt, pepper, cumin, paprika, coriander, chili powder, cardamom, allspice, bay leaves, and Harissa, if using.
1 16 ounce can chickpeas, rinsed and drained, 1 16 ounce can fava beans beans, rinsed and drained, 4 cloves minced garlic, 1 small red bell pepper, 1 medium yellow onion, 2 1/2 cups low-sodium beef broth or stock, 1 28 ounce can crushed tomatoes, 1 1/2 teaspoon kosher salt, 3/4 teaspoon black pepper, 3 teaspoon dried cumin, 1 Tablespoon paprika, 2 teaspoons ground coriander, 2 Tablespoons chili powder, 1 teaspoon ground cardamom, 1 teaspoon ground allspice, 2 bay leafs, Optional: 1-3 teaspoons Harissa paste
Cover, and set the slow cooker on high for 2 hours or low for 5-6 hours.
Serve warm, and enjoy!
Optional Toppings: chickpeas
Store leftovers in the fridge for up to 4 days.