Aush (Afghani Chili) (Slow Cooker)

Aush (Afghani Chili) (Slow Cooker)

Adapted from an internet recipe.
This to me, sounds delicious, interesting use of ingredients. This uses the stove top, a slow cooker, and if you are cooking the chickpeas from dry, a pressure cooker may be used as well. On my to cook list. Links to the Shortcuts are listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Dish
Cuisine Afghani
Servings 6 servings

Equipment

  • Slow Cooker

Ingredients
  

  • 500 grams ground beef, (1 lb)
  • 1 onion, diced large
  • 1 can whole peeled tomatoes, diced plus juice
  • 4 cloves garlic, smashed and minced
  • 1 teaspoon crushed red pepper flakes
  • tablespoons ground cumin
  • 2 teaspoons chili powder
  • tablespoons dried mint
  • 2 tablespoons garam masala, Shortcut
  • 1 can chickpeas, drained, (15 oz / 425 g), or 1½ cups cooked, Shortcut
  • 1 package frozen spinach, thawed, chopped, drained, (10 oz / 283 g)
  • 500 grams dry Fettuccine pasta, broken in half, (1 lb)
  • 1 cup sour cream, Shortcut

Instructions
 

  • Heat a non stick pan on medium heat and add the ground beef. Cook the beef, breaking it up with the spatula until browned and no pink remains, use a slotted spoon and remove the beef to your slow cooker. Leave the beef fat in the pan.
  • To the same pan, add the onion and cook, stirring often until golden brown, remove with a slotted spoon and add to the slow cooker. Discard the fat in the pan.
  • To the slow cooker, add the remaining ingredients except the pasta and sour cream. Stir and set on Low setting for 3-6 hours. Stir once an hour. The longer you simmer it, the longer the flavors blend together.
  • About 20 minutes before serving, cook the pasta in a pot of boiling salted water until just tender. Drain, then stir into the chili then stir in the sour cream.
  • Serve.

Notes

Low cost if using the shortcuts.
Shortcuts: Garam Masala, Chickpeas (Pressure Cooker), Sour Cream.

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