Aush is a delicious alternative to American-style chili. It's not too spicy but combines intriguing flavors. I adapted this recipe from a traditional Afghani family favorite. It may be cooked in a slow cooker, Dutch oven, or soup pot. Try it also with ground lamb or ground turkey.
Ingredients
- ground beef: 1 pound
- onion: 1 piece (chopped)
- tomatoes, with juice: 1 can (28 ounce can, diced)
- garlic: 1 Tbsp (minced)
- red pepper flakes: 1 tsp (crushed)
- ½ tablespoons ground cumin: 1 piece
- chili powder: 2 tsp
- ½ tablespoons dried mint: 1 piece
- Garam Masala: 2 Tbsp
- garbanzo beans (chickpeas): 1 can (15 ounce can, drained)
- frozen chopped spinach: 1 box (10 ounce box, drained)
- fettuccine, broken in half: 1 pack (16 ounce pack)
- sour cream: 1 cup
Metric Conversion
Stages of cooking
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Brown ground beef in a skillet over medium heat; remove beef with a slotted spoon to a large pot, reserving drippings in the skillet. Cook and stir onion in reserved drippings until golden brown; remove with a slotted spoon and add to beef in the pot. Stir tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into beef mixture; simmer over low heat for 3 to 6 hours.
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Fill a large pot with lightly salted water and bring to a rolling boil over high heat; stir in fettuccini and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 8 minutes. Drain well; stir pasta into the chili along with sour cream. Serve hot.
