Moroccan Beef Chili with Apricots and Cinnamon

Name: Moroccan Beef Chili with Apricots and Cinnamon
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 3 pounds (1360 g) beef chuck, trimmed of excess fat, cut into 1-inch cubes; 2 tablespoons (30 ml) olive oil; 1 large (250 g) yellow onion, medium, diced; 4 cloves (20 g) garlic cloves, minced; 2 teaspoons (5 g) ground cinnamon; 2 teaspoons (4 g) ground cumin; 1 teaspoon (2 g) ground ginger; 1½ teaspoons (3 g) sweet paprika; ¼ teaspoon (½ g) cayenne pepper (optional); 28 ounces (800 g) canned diced tomatoes with juices; 2 tablespoons (30 g) tomato paste; 2 cups (480 ml) beef broth or stock; 1 cup (150 g) dried apricots, unsulfured, halved; ½ cup (75 g) kalamata olives, pitted, halved (optional) (optional); 1½ teaspoons (9 g) kosher salt; ½ teaspoon (1 g) freshly ground black pepper; ¼ cup (15 g) fresh cilantro, loosely packed, chopped (for garnish) (optional); 1 tablespoon (15 ml) fresh lemon juice (optional)

From the MyKitchenBank Kitchen

A warming slow-cooker chili that blends North African spices with tender beef chuck and bright dried apricots. Cinnamon, ginger, and cumin create a fragrant, slightly sweet base enriched by tomatoes and beef broth. The result is a complex, layered dish that feels both exotic and comforting—perfect for cooler weather or when you want an unexpected twist on chili night.

Prep: 20 min
Cook: 8 hr
Total: 8 hr 20 min
Makes: About 8 cups (2 liters), serves 6

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Ingredients

6 servings

3 pounds (1360 g) beef chuck, trimmed of excess fat, cut into 1-inch cubes
2 tablespoons (30 ml) olive oil
1 large (250 g) yellow onion, medium, diced
4 cloves (20 g) garlic cloves, minced
2 teaspoons (5 g) ground cinnamon
2 teaspoons (4 g) ground cumin
1 teaspoon (2 g) ground ginger
1½ teaspoons (3 g) sweet paprika
¼ teaspoon (0.5 g) cayenne pepper (optional)
28 ounces (800 g) canned diced tomatoes with juices
2 tablespoons (30 g) tomato paste
2 cups (480 ml) beef broth or stock
1 cup (150 g) dried apricots, unsulfured, halved
½ cup (75 g) kalamata olives, pitted, halved (optional) (optional)
1½ teaspoons (9 g) kosher salt
½ teaspoon (1 g) freshly ground black pepper
¼ cup (15 g) fresh cilantro, loosely packed, chopped (for garnish) (optional)
1 tablespoon (15 ml) fresh lemon juice (optional)

Equipment (5)

Large (5- to 6-quart) slow cooker
Large heavy skillet or Dutch oven (for browning beef)
Wooden spoon
Measuring spoons and cups
Sharp knife and cutting board

Steps

Before you start

Trim excess fat and connective tissue from the beef chuck before cutting
Dice the onion and mince the garlic while you brown the meat
Have all spices measured and ready (mise en place) before beginning
Use a slow cooker with a 5- to 6-quart capacity for even cooking

1
Brown the beef
- Heat the olive oil in a large heavy skillet over medium-high heat.
- Once shimmering, add half the beef cubes in a single layer without crowding.
- Let them brown undisturbed for 3–4 minutes on each side, then transfer to your slow cooker.
- Repeat with the remaining beef.
- You're building color and flavor here—this browning step makes a significant difference in the final depth of the chili.
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Ready when: Beef is browned on all sides but not fully cooked through
Tip: Don't crowd the pan. Working in batches ensures proper browning instead of steaming.
2
Sauté aromatics and spices
- In the same skillet (don't wash it—those browned bits add flavor), reduce heat to medium.
- Add the diced onion and cook for 5–6 minutes, stirring occasionally, until softened and lightly golden.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Stir in the cinnamon, cumin, ginger, paprika, and cayenne (if using).
- Toast the spices for about 1 minute, stirring constantly, until the kitchen smells rich and warm.
- This blooming step awakens the spices' full potential.
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Ready when: Onions are soft and spices smell fragrant and darkened slightly
Tip: Stir constantly during the spice bloom to avoid burning. Burnt spices turn bitter.
3
Build the braising liquid
- Add the tomato paste to the skillet and stir for 1 minute to incorporate it with the spiced onion mixture.
- Add the canned diced tomatoes with their juices and beef broth, scraping up any browned bits from the bottom of the pan with your spoon.
- This deglazing captures all the concentrated flavors.
- Pour this mixture into the slow cooker with the browned beef.
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Ready when: Broth is fully combined and any fond is scraped from the pan
Tip: Scrape the pan thoroughly to incorporate those flavorful browned bits.
4
Add apricots and seasonings
- Stir the halved dried apricots into the slow cooker along with the kosher salt and black pepper.
- If using olives, add them now.
- Stir everything until the ingredients are evenly distributed.
- The apricots will plump up and soften during the slow cook, releasing subtle sweetness and body to the chili.
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Ready when: All ingredients are mixed and evenly distributed
Tip: Don't add the apricots too early in browning or they'll overcook and fall apart.
5
Slow cook low and slow
- Cover the slow cooker and cook on the LOW setting for 7–8 hours, or on HIGH for 4–5 hours.
- Resist the urge to lift the lid frequently, as this releases heat and extends cooking time.
- The beef should be extremely tender and falling apart easily with a fork.
- The chili will have thickened and deepened in color.
- If after 8 hours the chili seems too watery, cook uncovered on HIGH for 30 minutes to reduce the liquid slightly.
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Ready when: Beef shreds easily with gentle pressure from a fork and is very tender; liquid is reduced and flavorful
Tip: Use the LOW setting if you have the time—it yields more tender, evenly cooked beef.
6
Finish and adjust seasoning
- After cooking, taste the chili.
- Stir in lemon juice (if using) for brightness and to balance the richness and slight sweetness of the apricots.
- Add more salt, pepper, or spices to your preference.
- The final balance should be warm and spiced but not overpowering, with a gentle sweetness from the fruit.
- Ladle into bowls and garnish with fresh cilantro if desired.
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Ready when: Seasonings are balanced and flavors are cohesive
Tip: Taste and adjust just before serving. Slow cookers vary in evaporation, so seasoning at the end ensures accuracy.

Good to know

Tips

Browning the beef in batches is essential. Overcrowding the pan will steam the meat instead of browning it, missing an opportunity for deep caramelization.
If your slow cooker runs hot, check the chili after 6 hours on LOW and every 30 minutes thereafter to avoid overcooking the beef. Slow cookers vary significantly in temperature.
The apricots add natural sweetness, but if you prefer a savory-forward chili, reduce them to ¾ cup or choose unsweetened varieties.
Serve with couscous, rice, crusty bread, yogurt, toasted almonds, or a simple green salad to balance the warm spices and richness of the chili.

Make ahead

This chili actually improves with time as the flavors continue to develop. You can make it up to 2 days ahead and refrigerate it in an airtight container. The flavors will deepen overnight. You can also freeze it in smaller portions for up to 3 months.

Storage & reheating

Room temperature: cover and leave out for no more than 2 hours after serving. Refrigerator: store in an airtight container for up to 4 days. Reheat gently over medium heat on the stovetop, adding a splash of beef broth if the chili has thickened too much. Freezer: freeze in airtight containers or freezer bags for up to 3 months. Thaw overnight in the refrigerator and reheat as above.

Substitutions

dried apricots, unsulfured → dried dates or dried figs, halved. Dates and figs will add deeper, more molasses-like sweetness; use the same quantity. Soak them in warm broth for 5 minutes if they are very hard.
beef chuck, trimmed of excess fat → pork shoulder or lamb shoulder, trimmed and cubed. Pork shoulder will be leaner and cook slightly faster (reduce time by 30 minutes); lamb pairs beautifully with these spices and requires the same cooking time.
ground cumin → ground coriander. Coriander has a lighter, slightly citrusy note; use the same amount for a different spice profile while maintaining warmth.
kalamata olives, pitted → green castelvetrano olives or omit entirely. Green olives are less briny and slightly buttery; they add a different tang. The chili is excellent without olives if you prefer to simplify.