Aush (Afghani Chili) Recipe -
Aush (Afghani Chili) Recipe
  • READY IN 3+ hrs

Aush (Afghani Chili)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    3 hrs 10 mins

    3 hrs 25 mins


  1. 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.
  2. 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.
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  • Cook's Notes:
  • 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 the pasta.
  • The dish may be frozen before the noodles or rice are added.

Reviews More Reviews

Most Helpful Positive Review
Nov 12, 2010

We really liked this very different dish. I followed the recipe except I used ground turkey, added salt and served it over basmati rice. Interestingly, I "Googled" Aush and learned that this is pretty close to the real deal. All recipes called for pasta rather than rice, but since we prefer rice with this flavor combination, that's what I used. Maybe next time I will go with pasta.

Most Helpful Critical Review
Jan 20, 2011

This was ok, and it was fun to try something different. I halved the recipe. It was fairly spicy (my 5-yr-old wouldn't eat it), and the mint and nutmeg/cinnamon flavors were interesting. I liked the fettuccine noodles. I would add more chick peas if I make it again - they add nice balance to the spices.


39 Ratings

Nov 28, 2010

I didn't have the time to simmer for quite as long as the recipe called for, and I didn't have mint in the house, so I would like to try it again, but it was excellent!!! I was leary about the amount of cumin, because I really don't like cumin, but I added the full amount and was very impressed. Easy dish to make and extremely flavourful. I definitely recommend it!!!

Jan 06, 2009

Really delicious. I used the recipe for easy garam masala from this site and it was delicious. I also added a tin of tomato paste and a cup or so of corn for personal taste. Will definitely make again.

Feb 25, 2009

Awesome recipe. Would be good with egg noodles instead of fettucine. Smells great while cooking and tastes just as good! Thanks for this unique, yummy one!

Jan 25, 2011

The recipe was delicious. I followed it just as it is on here, except I added chopped cabbage (since I had half a head in the fridge) and about a tablespoon of brown sugar since it came out a tad bit spicy from the peppers flakes. It turned out delicious with a hint of sweet and spicy and YUM... :)

Jun 22, 2009

Doesn't look anything like North American style chili so don't be expecting that. Still delicious though!

Aug 31, 2010

I followed the recipe exactly except for using linguini instead of fettuccini. I thought it smelled amazing throughout the house. However, the flavours did not come out so much due to the lack of salt. I added some to our plates after tasting it, and it made a big difference. I don't know why, but pasta in this dish also felt a bit odd to me. I think I would make this sauce again but maybe with some basmati rice on the side or something. Also, I would cook it all in the same pot instead of in two pots, which means I would add the onions to the meat and continue this way, step by step, but all in one pot. I doubt it would make a difference, since I've done that to so many other recipes that asked for separate pots. Never made a difference!


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  • Calories
  • 613 kcal
  • 31%
  • Carbohydrates
  • 78.6 g
  • 25%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 20.7 g
  • 32%
  • Fiber
  • 8.8 g
  • 35%
  • Protein
  • 30 g
  • 60%
  • Sodium
  • 467 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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