Ingredients

• 1 pound ground beef
• 1 onion , coarsely chopped
• 1 , 28 ounce
• 1 tablespoon minced garlic
• 1 teaspoon crushed red pepper flakes
• 1.5 tablespoons ground cumin
• 2 teaspoons chili powder
• 1.5 tablespoons dried mint
• 2 tablespoons garam masala
• 1 , 15 ounce
• 1 , 10 ounce
• 1 , 16 ounce
• 1 cup sour cream

Instructions

1. 1 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.
2. 2 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 per serving