Aush (Afghani Chili) (Slow Cooker)
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.
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
- 1½ tablespoons ground cumin
- 2 teaspoons chili powder
- 1½ 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.
