Aush (Afghani Chili)

Recipe View In a large skillet over medium heat, brown the ground beef until cooked through. (Approximately 8-10 minutes). Use a slotted spoon to transfer the beef to a large pot or Dutch oven, reserving the drippings in the skillet.

Recipe View Add the chopped onion to the skillet with the reserved drippings and cook, stirring occasionally, until softened and golden brown. (Approximately 5-7 minutes). Transfer the onion to the pot with the beef.

Recipe View Stir in the diced tomatoes (with their juice), minced garlic, crushed red pepper flakes, ground cumin, chili powder, dried mint, garam masala, drained garbanzo beans, and drained spinach into the pot with the beef and onions. Mix well to combine.

Recipe View Bring the mixture to a simmer over low heat. Cover the pot and let it simmer gently for at least 3 hours, or up to 6 hours, stirring occasionally. The longer it simmers, the more the flavors will meld together. (3-6 hours).

Recipe View While the chili simmers, cook the fettuccine according to package directions in a large pot of salted boiling water until al dente (about 8 minutes). Drain well.

Recipe View Once the chili has simmered to your liking, stir in the cooked fettuccine and sour cream. Mix gently until everything is well combined and heated through. (Approximately 2-3 minutes).

Recipe View Serve hot and enjoy the delightful flavors of Afghani Chili!