Cooking Instructions
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Step 1
Mince the
Garlic (2 cloves)
and add to a bowl. Dice the
Shallots (2)
into 1/4 inch pieces; add to bowl. Discard the stems and seeds of the
Green Bell Pepper (1)
. Dice into 1/4 inch pieces, add to bowl.
Step 2
Discard stems and seeds of the
Serrano Chili (1)
and mince. Add to bowl. Cut the
Lime (1)
into 6 wedges; set aside for garnish. Remove leaves from the
Fresh Cilantro (9 g)
, discard stems and set aside leaves for plating. Drain the
Black Beans (1/2 can)
in a colander, rinse, and set aside.
Step 3
Heat a large sauce pot over medium high heat. Add 1 tablespoon oil, garlic, shallots, bell pepper, and serrano chili. Saute for 3 minutes until shallots are translucent.
Step 4
Add the
Ground Cumin (2 g)
,
Ancho Chili Powder (3 g)
,
Fresh Oregano (as needed)
, and
Ground Cinnamon (as needed)
, and stir to combine. Cook for 1 minute.
Step 5
Stir in the
Bulgur Wheat (55 g)
and cook for 3 minutes.
Step 6
Add the
Ground Beef (225 g)
and cook, breaking it up with a spoon. Cook for 3 more minutes.
Step 7
Add
Crushed Tomatoes (1 can)
, only 1/2 the black beans (1/2 can), 1/2 cup water, and 1 1/2 teaspoon salt. Lower heat down to medium heat, cover and simmer for an additional 20 minutes. Stir occasionally.
Step 8
Divide the chili between two bowls. Garnish each bowl with sour cream in the center. Top with cilantro sprigs and serve with lim wedges.
Step 9
Serve with
Sour Cream (2 pckg)
and enjoy!
