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Home >> STEWS and CASSEROLES Recipes



1 pound of ground beef
1 onion, coarsely chopped
1 (28 ounce) can of diced tomatoes, with juice
1 tbsp. of minced garlic
1 tsp. of crushed red pepper flakes
1 1/2 tbsp. of ground cumin
2 tsp. of chili powder
1 1/2 tbsp of dried mint
2 tbsp of garam masala
1 (15 ounce) can of garbanzo beans (chickpeas), drained
1 (10 ounce) box of frozen chopped spinach, thawed and drained
1 (16 ounce) package of fettuccine, broken in half
1 cup of sour cream


Lightly cook the ground beef in a skillet over medium heat until it turns brown; the remove with a slotted spoon and put in a large pot; save the remaining juices in the skillet. Cook and stir the onion in the reserved juices until they turn golden brown; remove using a slotted spoon and add to the beef in the pot. Stir the tomatoes with juice, garlic, red pepper, cumin, chili powder, mint, Indian style masala, chickpeas, and spinach into the beef mixture and place the pot over low heat; simmer for 3 to 6 hours.

Fill a large pot with some lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the Italian style noodles 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 and set in the sink. Stir into the chili along with the sour cream and serve hot.