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Beef and Bulgur Chili Caliente

1/2 pound extra lean ground beef
1/4 cup bulgur wheat
3-4 teaspoons chili powder
1 tablespoon beef bouillon granules
1 teaspoon ground cumin
1 teaspoon dried oregano leaves crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 large cloves garlic minced
2 large stalks celery diced
1 medium onion diced
1/2 cup diced green bell pepper
1-2 tablespoons hot sauce
1 28 ounce can diced tomatoes with juice
1 27 ounce can red kidney beans undrained
1 7 ounce can whole green chiles drained and cut into large chunks
1/4 cup tequila optional

Crumble meat into a slow cooker. Add bulgur wheat. Sprinkle with chili powder, bouillon granules, cumin, oregano, salt and black pepper; mix well. Add garlic, celery, onion, bell pepper, hot sauce, tomatoes and beans with liquid. Mix well. Cover and cook on low 8-10 hours or until meat is tender. Stir in chiles and tequila, if using. Cover and cook 20-30 minutes for flavors to blend. Ladle into individual bowls. Makes 7-8 servings.

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