Is harissa the next sriracha?
It seems many blogs and food publications are ready to anoint the next big thing when it comes to hot sauces and spice flavors. Sriracha’s supremacy has been challenged by condiments from all over the world. Harissa – a north African blend of peppers and spices – has been floating around for a few years now as a contender. What sets harissa apart from other pepper blends is that it includes a hint of mint. It doesn’t cut the heat, nor overpowers it. I wish I had a better way to describe how the flavors complement each other. In addition to hot red peppers and mint, harissa contains caraway, garlic, cumin, and coriander.
Since turkey is fairly mild, as meats go, I thought it would be a great canvas for a harissa flavored chili. While I enjoy the meatiness of cannellini beans, other white beans could be subtituted for these if you’d rather use a smaller bean.
Harissa is available both as a paste and as a powder blend. Either version would work well for this turkey chili. Pastes are usually hotter than dry spices, so start with a smaller amount than the suggested two tablespoons and adjust to your liking.