Ancho, Beef, And Bulgur Chili

• 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

1. 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. 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. 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.

olive oil, onion, green bell pepper, serrano chilies, garlic, ground cumin, chili powder, oregano, cinnamon, bulgur wheat, ground sirloin, tomatoes, black beans, salt, lime wedges

Taken from www.epicurious.com/recipes/member/views/ancho-beef-and-bulgur-chili-50170425 (may not work)