Best 4 Ancho Beef And Bulgur Chili Recipes

BEAN & BULGUR CHILI

Steps:

• In a Dutch oven over medium heat, cook the onions, celery and green pepper in oil until tender. Add garlic; cook 1 minute longer. Stir in carrot and seasonings; cook and stir 1 minute longer., Stir in the tomatoes, beans, broth and tomato paste. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., Meanwhile, cook bulgur according to package directions. Stir into chili; heat through. Garnish each serving with desired toppings.

ANCHO, BEEF, AND BULGUR CHILI

Steps:

• 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. 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. 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.

BULGUR CHILI

Steps:

• Place bulgur in a large bowl; stir in boiling water. Cover and let stand for 30 minutes or until most of the liquid is absorbed. Drain and squeeze dry., In a large saucepan, saute green peppers and onion in oil until tender. Stir in the bulgur, tomato juice, beans, tomatoes, tomato sauce, water, chili powder, garlic, cumin and cayenne. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Sprinkle with cheese.

BEEF CHILI WITH ANCHO, RED BEANS AND CHOCOLATE

Steps:

• Toast the ancho chile pieces over low heat in a dry skillet until fragrant, shaking the pan so they don't scorch.
• Put the chiles in a food processor and pulse until they are powder.
• Cut the beef into large and season with salt and pepper.
• Put beef in large soup pot and add enough water to cover by one inch.
• Place over medium heat and bring to a boil.
• Skim off any foam that rises to the surface.
• Mix in onions, garlic, chipotles, and jalapeño.
• Stir in the chili powder, coriander, cumin, paprika, oregano, sugar, cinnamon, and powdered ancho chilies.
• Pour the entire can of tomatoes into a bowl and crush by hand until chunky.
• Add tomatoes and tomato paste to the pot.
• Simmer for 2 hours.
• As it cooks down you can add more water if necessary (we didn't need to but you may).
• When done, take a wooden spoon and beat chili vigorously so that meat comes apart in shreds.
• (I used two forks like I do with pulled pork).
• Stir in beans and corn meal.
• Cover only partially (so the chili doesn't get watery).
• Simmer for one hour stirring occasionally In the last 5 minutes, stir in the chocolate.
• Before serving, garnish with cheddar.