AUSH (AFGHANI CHILI)
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.
Provided by Bonnie C
Categories Soups, Stews and Chili Recipes Chili Recipes Beef Chili Recipes
Time 3h25m
Yield 6
Number Of Ingredients 13
Steps:
- Brown ground beef in a skillet over medium heat; remove with slotted spoon to a large pot; reserving drippings in the skillet. Cook and stir the onion in the reserved drippings until golden brown; remove with slotted spoon and add to beef in the pot. Stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, garam masala, garbanzo beans, and spinach into the beef mixture and place the pot over low heat; simmer 3 to 6 hours.
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccini, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Stir into the chili along with the sour cream and serve hot.
Nutrition Facts : Calories 613.2 calories, Carbohydrate 78.6 g, Cholesterol 64.2 mg, Fat 20.7 g, Fiber 8.8 g, Protein 30 g, SaturatedFat 9.2 g, Sodium 466.7 mg, Sugar 7.1 g
AUSH (AFGHAN LAMB CHILI)
A spicy and complex chili recipe from Afghanistan, with browned lamb, chickpeas, spinach, and lots of spices!
Provided by drewflicker
Categories Spinach
Time 6h20m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Thaw and thoroughly drain the frozen spinach.
- Brown ground lamb in skillet, then remove to a cast iron pot or dutch oven. Leave the drippings in the skillet.
- Chop one gold/yellow onion.
- Use the drippings in the skillet to cook 1 chopped onion until almost translucent. Use slotted spoon to add the cooked onions to the pot with the lamb.
- Add the diced tomatoes (with juice), the chickpeas (drained), the chopped spinach, the minced garlic, and all of the dry spices to the pot.
- Simmer pot for 6 hours on low heat.
- Boil salted water for fettucini.
- Break fettucini in half and cook for 8 minutes at a low boil.
- Stir 1 cup sour cream into simmer pot.
- Serve chili hot over drained fettucini!
Nutrition Facts : Calories 471.9, Fat 21.6, SaturatedFat 9.4, Cholesterol 99.4, Sodium 233.6, Carbohydrate 49.4, Fiber 4.5, Sugar 4, Protein 21.2
AUSH (AFGHANI CHILI)
Aush 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.
Provided by Bonnie C
Categories Beef Chili
Time 3h25m
Yield 6
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 613.2 calories, Carbohydrate 78.6 g, Cholesterol 64.2 mg, Fat 20.7 g, Fiber 8.8 g, Protein 30 g, SaturatedFat 9.2 g, Sodium 466.7 mg, Sugar 7.1 g
SPICY LAMB CHILI
This chili really isn't that spicy, but it is good. We really like lamb and I was looking for some different ways to prepare it. Found this recipe on www.americanlamb.com and have adapted it to fit my allergies. Hope you enjoy it as much as we did.
Provided by LARavenscroft
Categories Lamb/Sheep
Time 25m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Coat a large, heavy-bottomed stock pot with spray oil and heat; cook onions and ground lamb over medium heat.
- When onions are soft and meat browned; drain well.
- Add garlic and season with red pepper flakes, oregano, cumin, allspice, cinnamon, chili powder, bay leaf, and salt and pepper to taste.
- Sauté for 1 to 2 minutes.
- Add tomatoes and beans; bring soup to a boil.
- Reduce heat, simmer for 15 minutes.
- Ladle into bowls and garnish with toppings.
BEEF/LAMB CHILI
Unbelievably making me feel better about some of my chili combinations-SOMEONE ELSE HAS TRIED before. This recipe was adapted from the Mommypotamos website. Interesting?!
Provided by MadCity Dale
Categories Lunch/Snacks
Time 3h
Yield 1 gallon
Number Of Ingredients 16
Steps:
- Instructions for the night before:.
- Trim livers (To do this remove any white, stringy portions with your fingers or a knife).
- Place livers in a medium bowl and cover with water.
- Squeeze in the juice of 2 lemons and place in fridge for at least 8-12 hours. This will neutralize some of the strong flavor of the liver.
- The next day:.
- Warm oil over medium heat.
- Add onions, garlic and liver, mincing liver as finely as possible while you sautee. When the onions are soft and the liver resembles a coarse paste(about 10 minutes), add ground beef and saute until brown.
- Once the ground beef is browned, add the tomatoes and spices. If needed, pour in enough water/broth so that the meat is fully submerged.
- Bring chili to a boil, then reduce heat to low and simmer for an hour.
- Enjoy!
Nutrition Facts : Calories 23674.9, Fat 1847.7, SaturatedFat 712.3, Cholesterol 8976.3, Sodium 13189.6, Carbohydrate 183, Fiber 42, Sugar 57.9, Protein 1499.6
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