Ingredients:

· 1-2 lb beef cubed (do not use lean meat, chicken is a less acceptable substitute)
· 1 onion chopped
· 6 medium potatoes peeled (cut into halves only if extremely large, otherwise whole)
· 6 egss in shell
· 2 cups pinto lima or kidney beans (not canned)
· 1/4 cup barley
· 15 garlic cloves
· 1 tablespoon sweet paprika (add cayenne, optional)
· 1 tablespoon hot paprika
· 4 tablespoons instant chicken-style consomme soup and seasoning mix
· 1 teaspoon turmeric
· 1/2 tablespoon brown sugar
· 1 teaspoon kosher salt
· 1 teaspoon coarse black pepper

Optional:

· kishke, wrapped in foil (also called stuffed derma)

Directions:

Combine all ingredient in a large crock pot (eggs on top), and add water to cover 1-2 inches above.

Cook on high for 2 hours, then reduce heat to low, and continue to cook overnight and into the daytime, for a total cooking time of approximately 12-14 hours (It will be ready to eat before 12 hours of cooking time, but tastes the best when cooked for a very long time)

Note: You can increase or decrease the amount of spices as per your liking.

The ingredients and spiciness of chamin varies from area to area. Sephardic Jews from Kurdistan, for example, first stuff whole vegetables such as green and red peppers, tomatoes, eggplant halves and zucchini with a beef and rice stuffing, and then place the vegetables into the pot beside pieces of kosher meat or chicken and chickpeas to slow-cook overnight. Iraqi Jews will stuff a whole chicken with rice and place it atop the simmering stew, this version is called tebit. Jews from Morocco or Iberia make a version called dafeena which calls for spices like garlic, cinnamon, allspice, ginger, and pepper, as well as raw eggs which turn brown and creamy during the long cooking process. The Spanish "cocido" containing chicken and chick-peas is a likely offshoot of the traditional chamin of the Spanish Jews.