Garlic (2 cloves)
and add to a bowl. Dice the
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
into 6 wedges; set aside for garnish. Remove leaves from the
Fresh Cilantro (3 Tbsp)
, 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.
Ground Cumin (1 tsp)
Ancho Chili Powder (1 tsp)
Fresh Oregano (1/2 tsp)
Ground Cinnamon (1/4 tsp)
, and stir to combine. Cook for 1 minute.
Stir in the
Bulgur Wheat (1/3 cup)
and cook for 3 minutes.
Ground Beef (8 oz)
and cook, breaking it up with a spoon. Cook for 3 more minutes.
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.
Sour Cream (2 pckg)