In a fiery tomato-based sauce made with cloves, garlic, bay leaves, and cayenne, chicken wings are roasted. Turmeric, cloves, almonds, and golden raisins are used to flavor the accompanying rice.
| Prep Time: | 15 mins |
| Cook Time: | 3 hrs 10 mins |
| Total Time: | 3 hrs 25 mins |
| Servings: | 6 |
Ingredients
- 1 pound ground beef
- 1 onion, coarsely chopped
- 1 (28 ounce) can diced tomatoes, with juice
- 1 tablespoon minced garlic
- 1 teaspoon crushed red pepper flakes
- 1 ½ tablespoons ground cumin
- 2 teaspoons chili powder
- 1 ½ tablespoons dried mint
- 2 tablespoons garam masala
- 1 (15 ounce) can garbanzo beans (chickpeas), drained
- 1 (10 ounce) box frozen chopped spinach, thawed and drained
- 1 (16 ounce) package fettuccine, broken in half
- 1 cup sour cream
Instructions
- 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.
- 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.
- Aush is traditionally a noodle dish, but feel free to substitute cooked rice. You can also use a package of cooked small or medium egg noodles instead of fettuccini.
- The dish may be frozen before noodles or rice are added.
Nutrition Facts
| Calories | 613 kcal |
| Carbohydrate | 79 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 9 g |
| Protein | 30 g |
| Saturated Fat | 9 g |
| Sodium | 467 mg |
| Sugars | 7 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
Didn’t have any spinach o/w made as called for. Except my wife doesn’t like heat so the chili powder had to go.
This was very good! I did feel that it needed more pepper and garlic and there was no mention of salt in the recipe and it absolutely needs it. I agree about the pasta. I just thought that it sounded like too much ,so I didn’t use the entire box. It doesn’t really need to simmer for 3-6 hours. 2 hours was fine. I would definitely make it again, it’s so easy.
Didn’t care for it but felt like I was missing something. I didn’t have mint so made it without, but wondering if that was the missing ingredient. I won’t be making it again though.
I made this for dinner for our family and everyone liked it…not easy to do with a group of 5! Even my pickiest was okay with it. It has a wonderful unique blend of spices and flavor that is very middle Eastern and adds a great twist to an average dinner. Very easy to make and since it simmers for 3 hours, it’s a nice meal to make ahead of dinner time to make an it easy to put on the table when it’s time to eat. We made egg noodles to serve with it. Delicious! I plan to make this again but going to try it with ground lamb.
This was an absolutely delicious dish! So many unique flavors combine to provide the palate a sensational experience. As evidenced by my photo mine turned out more as a pasta dish than chili so next time I may increase the liquid and/or decrease the amount of pasta
I’ve been to Afghanistan many times. It has a similar flavor to some of the dishes I’ve had there. That said… First, if you use the full 16oz of pasta it will be pasta with sauce, not chili. Second, if you simmer it 3-6 hours you will also need to add a significant amount of water. Other than that, pretty good.
This is fantastic with great flavors. I did not use two pans, just made it all in the one. Also, after an hour and a half of simmering it was running out of liquid so shut it off ( my propane simmer burners are a little high). I simply added a little of the noodle water to juice it up a little. Will absolutely make this again!
Best new recipe thus far in 2021… will be a refreshingly new comfort food staple now.
I made as written with the exception of the mint because my fave market didn’t have any. I simmered 4-5 hours and we added a little salt upon serving. It was delicious – super flavorful with nice heat (I may have been a little heavy handed with the red pepper). I look forward to trying again with the mint.
Very good recipe with lots of flavor.
I made it in a rice cooker in my college dorm, and it was way too small to fit everything in at once, so I’d recommend a larger cooking vessel. I also put zucchini instead of spinach, and it was pretty gud.
This was a flavor explosion! So, so good! Hubby and I really enjoyed it; it was spicy but not overly so for us. I did the one-pot thing and cooked the meat and onion together, drained the grease then added the rest of the ingredients. I was afraid to use a full package of pasta; I used about 1/4 of the box but will use about 1/3 next time. I don’t want the pasta to overtake the dish. I loved the flavor before adding sour cream, so I put dollops on top of the servings (yogurt is wonderful in this) instead of adding it to the pot. I cooked it on the stove for six hours, next time I will cook it less because it thickened up so much. Not that it was a bad thing, but I prefer a little thinner consistency. Oh, I didn’t have mint so added basil instead, but I think mint would be great in this. Will definitely make this again, thanks for sharing!
I used pappardelle pasta and definitely added some Salt. I also added some stewed tomatoes and a bit of water to keep it from drying out during its simmering. My whole family really liked it. Next time I think I will use egg noodles.
This was delicious and even better the next day. I love spices/flavor, but I was skeptical about how much spice and the amount of mint that this recipe called for. I followed the direction for the ingredients. However, I started out slow with the herbs and spice. Overall, I used all the spices. I didn’t make Garam Masala, but added each spice separately. I only used half the amount of mint. The spice combination must work synergistically, because, no one spice stood out on the palate, but what a unique flavor. I used cannellini beans, as I didn’t have garbanzo beans in my pantry. I cooked my egg noodles separately; I’m not a fan of mushy noodles. A dollop of sour cream before serving and the dish looked like the photo. My daughter loved it and so did I. Will certainly make again.
Made it per the recipe using butter noodles instead of linguine the recipe called for. Truly satisfying, interesting and flavorful. I did add salt and pepper which was definitely needed.
Loved this recipe! I had this dish once in Morocco and this was just as delicious. Thanks for letting me relive a foodie memory! I cooked it in my crock pot on high for 4 hours. I didn’t have dried mint so I used 6 small drops of mint extract and it seemed just right. I don’t eat a lot of red meat so I ground some chicken. There wasn’t any extra liquid from browning it, and the mix looked a little dry so I added about 1/2 cup chicken stock.
This was quite a nice dish to make – very easy and flavorful! Instead of fettuccine, I used lentil pasta. I also could not find dried mint, so I used fresh mint (but less than what the recipe stated).
This was so good and easy to follow! I made a few adjustments – I don’t think very far ahead, so I couldn’t slow cook it, I used an insta pot instead. I added pre-soaked red beans and beef broth to make it more soupy, mine was not coming out soupy probably because I didn’t slow cook it? But it turned out great! Otherwise I followed to recipe 🙂 This made a ton of food, if adding red beans I’d consider lower the amount of garbanzo beans added. We topped this on elbow macaroni in an attempt to get my toddler to eat it too, let’s see how it goes!
As you say, not quite traditional, but very tasty!
A very different take on chili. I’ve made it twice, once with lamb, and once with beef, and couldn’t tell much of a difference. Changes I made: used 2 cans of chickpeas, 1 tbsp red pepper flakes, plus a little extra of all the other spices. Also used 10 oz of fresh spinach, but it becomes pretty much the texture that the frozen would be, so not sure there’s much difference there. One time I used fat free plain Greek yogurt instead of the sour cream, but wouldn’t recommend that as it doesn’t fully disperse fully and leaves little white specks througout. Doesn’t affect the taste, it just looks a little gross. The second time I used regular plain yogurt which works much better to just give it that creamy look. This works well served plain without the noodles, but the second time I mixed in some orzo and liked that — seemed to be a good compromise between rice and pasta. This comes out a little watery in the end; maybe draining some of the tomato juice would help, or maybe it was just extra moisture from the fresh spinach. Adding the orzo did appear to absorb most of the extra water after a while.
I made it with some changes due to lack of some ingredients and experimenting. I cut the spices in half. After browning the onions I added a half cup of sherry. Didn’t have the tomatoes so I used an extra can of beans, small tomatoe paste, cup of broth and the rest of 20 ounces of water. I used chicken instead of meat. My picky family loved it!