Ali-Baba Afghan Chile

Author: Kathy Schowe

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Ali-Baba Afghan Chili

ingredients:

• 1 pound  ground beef or turkey
• ½ pound  ground pork sausage
• 1  onion chopped
• 1 28 ounce chopped tomatoes with juice
• 2 cups cooked garbanzo beans * cooking garbanzos from scratch
• 1 pound frozen spinach thawed and drained
• ½ cup fresh mint chopped
• 1 cup sour cream
• 4  cloves garlic chopped
• 2 tablespoons  garam masala
• 2 tablespoons ground cumin
• 2 teaspoons chili powder
• ¼ teaspoon red pepper flakes

instructions:

How to cook Ali-Baba Afghan Chili

1. Brown the meat in a dutch oven, then remove with a slotted spoon. Saute and stir the onions in the reserved drippings until translucent, add in the garlic, garam masala, cumin, chili powder, and red pepper flakes.
2. Cook for 2 minutes and then add in the tomatoes, cooked garbanzos, and spinach.
3. Cover and simmer mixture for 4-6 hours. Stirring every once in a while so it doesn't scorch on the bottom.
4. Stir in chopped mint and sour cream.
5. Serve with pita bread and garnish with fresh mint.
6. *For directions on cooking garbanzo beans from scratch- see  Roasted Garlic Hummus Recipe.

NOTES:

This spicy middle-eastern chili freezes well and is perfect for a chilly night!

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