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–+ servings

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.
Print Recipe
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
  • 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.