ANCHO, BEEF, AND BULGUR CHILI

ANCHO, BEEF, AND BULGUR CHILI image

Yield 4 servings

Number Of Ingredients 15

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1 Tbsp plus 1 tsp olive oil
1 large onion, coarsely chopped
1 green bell pepper, diced
1-2 serrano chilies, stemmed, halved, seeded, and chopped
3 garlic cloves, sliced thinly
1 1/2 tsp ground cumin
1 tsp ancho chili powder
3/4 tsp dried oregano
1/2 tsp cinnamon
1/3 cup bulgur wheat
1 lb 90% lean ground sirloin
1 can (15 oz) plumb tomatoes in pure
1 can (15 oz) black beans, rinsed and drained
1 tsp coarse salt
lime wedges

Steps:

1. In a 5-quart pot, heat the oil on medium. Add the onion, bell pepper, serranos, and garlic; cook, stirring occasionally, until the onion is golden grown and the peppers are tender, about 10 minutes. 2. Add the spices and cook, stirring for 1 minutes to to lightly toast them. Stir in the bulgur. Add the beef and cook, breaking it up with a spoon, until it's no longer pink, about 3 minutes. 3. Stir in the tomatoes and their puree, the beans, 1/2 cup water, and salt; bring to a simmer. Cover and cook until the flavors are blended and the meat and bulgur are tender, about 30 minutes. Serve with lime wedges.