Description
This is a delicious and exotic 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
- 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.
Prep Time: 15 mins
Cook Time: 3 hrs 10 mins
Total Time: 3 hrs 25 mins
Servings: 6