I’ve been going through the refrigerator this week, using up what we have so that I can get a new crop of food in the upcoming weeks. That means that basically toward the end of the week, we were down to the slim pickings when it came to the meat. What did I have thawed today? Chicken thighs (which I’m making tomorrow) and ground, hot Italian sausage. I have about 300 cans of tomatoes in their various forms (as always), a handful of staples (salsa verde, onions, etc), and my newest fun thing: the ingredients of a couple TRY THE WORLD BOXES. Have you heard of them? It’s one of the box subscription services where you pay for a subscription and every two months you get a box of food from a specific country. I’ve received two boxes so far: Marrakesh and Paris. In the Marrakesh box, one of the items was a jar of kefta rub. Traditionally, this is used in, well, kefta. Kefta is the name for Moroccan meatballs (and they are delicious). But I wanted chili tonight…so I added the kefta rub to the Italian sausage as I was cooking it. DELICIOUS!
For the record, if you can’t get your hands on a jar of kefta spice blend, it contains a mixture of cumin, paprika, morita pepper, mint, coriander, cilantro, and cinnamon. I’m not sure what ratio they’re in; however, from the smell of the spices, it seems heavy on the cumin and paprika…so mix it at will!
Wonky Chili (Whole 30 without the Dairy Toppings, Primal with the Dairy Toppings)
1 pound ground meat (I used hot Italian sausage)
2 Tbsp kefta rub
42 oz diced tomatoes
1 large onion, chopped
16 oz salsa verde
4 oz diced green chile
1.- In a large skillet over medium-high heat, cook ground meat while crumbling. When the meat starts to brown, add in the kefta spices and continue cooking until fully browned, stirring frequently.
2.- Add meat to the bottom of the slow cooker. Top meat with onion, tomatoes, salsa verde, and green chile. Stir, cover, and cook on low for 4-5 hours (or on high for 2-3 hours). Top with your favorite chili toppings.