Ancho Beef and Bulgur Chili

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.

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 (1/2 cup), discard stems and set aside leaves for plating. Drain the Black Beans (1/2 can) in a colander, rinse, and set aside.

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.

Add the Ground Cumin (1 tsp), Ancho Chili Powder (1 tsp), Fresh Oregano (as needed), and Ground Cinnamon (as needed), and stir to combine. Cook for 1 minute.

Stir in the Bulgur Wheat (1/3 cup) and cook for 3 minutes.

Add the Ground Beef (8 oz) and cook, breaking it up with a spoon. Cook for 3 more minutes.

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.

Divide the chili between two bowls. Garnish each bowl with sour cream in the center. Top with cilantro sprigs and serve with lim wedges.

Serve with Sour Cream (2 pckg) and enjoy!