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Afghani-Inspired Aush Chili

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PREP TIME
15 min
COOKING TIME
190 min
TOTAL TIME
205 min
SERVINGS
6 servings
Dinner Afghan
Afghani-Inspired Aush Chili
Ingredients
  • 1 pound ground beef
  • 1 onion, coarsely chopped
  • 1 (28 ounce) can diced tomatoes, with juice
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed red pepper flakes
  • 1 1/2 tablespoons ground cumin
  • 2 teaspoons chili powder
  • 1 1/2 tablespoons dried mint
  • 2 tablespoons garam masala
  • 1 (15 ounce) can garbanzo beans (chickpeas), drained
  • 1 (10 ounce) box frozen chopped spinach, thawed and drained
  • 1 (16 ounce) package fettuccine, broken in half
  • 1 cup sour cream
Instructions
1
Heat a skillet over medium heat and sear ground beef until browned; transfer the meat to a large vessel, reserving the rendered fat in the skillet. Sauté the onion in the preserved fat until it reaches a golden hue; use a slotted spoon to transfer the cooked onion to the meat mixture. Combine the tomatoes, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach with the beef mixture; let it simmer over low heat for 3 to 6 hours.
2
Prepare a large pot by filling it with lightly salted water and bringing it to a vigorous boil over high heat; add the fettuccini pasta to the boiling water and return it to a rolling boil. Cook the pasta uncovered, stirring occasionally, until it reaches the desired level of doneness but still retains some firmness to the bite, approximately 8 minutes. Drain excess water; mix the cooked pasta into the chili along with a dollop of sour cream. Serve hot.