Best 4 Ancho Beef And Bulgur Chili Recipes

Indulge in a culinary adventure with our diverse selection of ancho beef and bulgur chili recipes. From classic and comforting to unique and innovative, our collection offers a tantalizing journey for taste buds of all kinds. Discover the rich and smoky flavors of traditional ancho beef chili, where tender beef simmers in a flavorful broth infused with the warmth of ancho chili peppers. For a vegetarian twist, explore our hearty bulgur chili, packed with wholesome bulgur wheat, a medley of vegetables, and the same delectable ancho chili spices. If you're seeking a smoky and spicy kick, our chipotle beef chili is sure to satisfy, featuring tender beef and a blend of chipotle peppers for an extra layer of heat. And for those who love a bit of fusion, our Thai beef and bulgur chili combines the bold flavors of Thai spices with the comforting goodness of classic chili. No matter your preference, our ancho beef and bulgur chili recipes promise a satisfying and unforgettable culinary experience.

Here are our top 4 tried and tested recipes!

BEAN & BULGUR CHILI

Bean & Bulgur Chili image

Come in from the cold to a piping hot bowl of this zesty bulgur and bean chili. The bulgur adds great texture and heartiness, so you won't miss the meat. -Tari Ambler, Shorewood, Illinois

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 21

Ingredients

2 large onions, chopped
2 celery ribs, chopped
1 large green pepper, chopped
4 teaspoons olive oil
4 garlic cloves, minced
1 large carrot, shredded
2 tablespoons chili powder
1 teaspoon dried oregano
1/2 teaspoon coarsely ground pepper
1/2 teaspoon ground cumin
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (14 ounces) vegetable broth
1/3 cup tomato paste
1 cup bulgur
Optional: Sour cream, fresh corn, chopped red onion and sliced jalapeno peppers

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.

Nutrition Facts : Calories 240 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 578mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 12g fiber), Protein 11g protein. Diabetic Exchanges

ANCHO, BEEF, AND BULGUR CHILI

ANCHO, BEEF, AND BULGUR CHILI image

Categories Beef Stuffing/Dressing

Yield 4 servings

Number Of Ingredients 15

Ingredients

1 Tbsp plus 1 tsp olive oil
1 large onion, coarsely chopped
1 green bell pepper, diced
1-2 serrano chilies, stemmed, halved, seeded, and chopped
3 garlic cloves, sliced thinly
1 1/2 tsp ground cumin
1 tsp ancho chili powder
3/4 tsp dried oregano
1/2 tsp cinnamon
1/3 cup bulgur wheat
1 lb 90% lean ground sirloin
1 can (15 oz) plumb tomatoes in pure
1 can (15 oz) black beans, rinsed and drained
1 tsp coarse salt
lime wedges

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

Bulgur Chili image

This vegetarian chili is zesty, but it also offers a slight hint of sweetness. Because it doesn't have to simmer for hours like other chili recipes, it's ideal for serving to drop-in visitors. -Jeraldine Hall of Ravenden Springs, Arkansas

Provided by Taste of Home

Categories Lunch

Time 35m

Yield 9 servings.

Number Of Ingredients 16

Ingredients

3/4 cup bulgur
2 cups boiling water
1-1/2 cups finely chopped green peppers
1 large onion, chopped
2 teaspoons canola oil
2 cups reduced-sodium tomato juice
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
2 to 3 tablespoons chili powder
2 garlic cloves, minced
1/2 teaspoon ground cumin
1/8 to 1/4 teaspoon cayenne pepper
3/4 cup shredded reduced-fat cheddar cheese

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.

Nutrition Facts : Calories 195 calories, Fat 3g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 657mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 7g fiber), Protein 11g protein. Diabetic Exchanges

BEEF CHILI WITH ANCHO, RED BEANS AND CHOCOLATE

Beef Chili With Ancho, Red Beans and Chocolate image

I made this from Tyler Florence's Real Kitchen book. It was AMAZING! I just had to share with you all! I made some ingredient substitutions in mine that may make it easier for you too. Enjoy!

Provided by InMemoryofBrats

Categories One Dish Meal

Time 4h

Yield 8 serving(s)

Number Of Ingredients 21

Ingredients

2 ancho chilies, seeded and hand torn into pieces (I used powdered because we couldn't find them in the store) or 2 tablespoons dried ancho chile powder (I used powdered because we couldn't find them in the store)
3 lbs beef shoulder (I used a black angus london broil)
sea salt (I used kosher) or kosher salt (I used kosher)
fresh ground black pepper
2 onions, diced (I used one very large Vidalia)
10 garlic cloves, halved
3 canned chipotle chiles in adobo, chopped (I used Louisiana Chipotle sauce since we did not have the peppers in adobo) or 2 ounces louisiana hot sauce (I used Louisiana Chipotle sauce since we did not have the peppers in adobo)
1 jalapeno, seeded and chopped
2 tablespoons chili powder
2 tablespoons coriander
1 tablespoon ground cumin
1 tablespoon sweet paprika
1 tablespoon dried oregano
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1 (28 ounce) can whole canned tomatoes
2 tablespoons tomato paste
2 (15 1/2 ounce) cans kidney beans, drained
1/4 cup cornmeal
1 tablespoon unsweetened chocolate
3 cups shredded cheddar cheese (to garnish)

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.

Nutrition Facts : Calories 586, Fat 26.9, SaturatedFat 13.2, Cholesterol 139.8, Sodium 873.8, Carbohydrate 33, Fiber 8.8, Sugar 7.4, Protein 54

Tips:

Use a variety of chili peppers. This will give your chili a more complex flavor. Ancho chili peppers are a good choice because they are mild and have a smoky flavor. You can also use chipotle peppers, which are smoky and spicy, or cayenne peppers, which are very spicy.
Brown the beef before adding it to the chili. This will help to develop the flavor of the beef and prevent it from becoming tough.
Add some beer to the chili. This will give the chili a slightly bitter flavor that will balance out the sweetness of the tomatoes.
Let the chili simmer for at least 30 minutes. This will allow the flavors to meld together and develop.
Serve the chili with your favorite toppings. Some popular toppings include cheese, sour cream, avocado, and cilantro.

Conclusion:

Ancho beef and bulgur chili is a hearty and flavorful dish that is perfect for a cold winter day. It is also a relatively easy dish to make, so it is a great option for busy weeknights. This chili is also a good source of protein, fiber, and vitamins. So, next time you are looking for a delicious and nutritious meal, give ancho beef and bulgur chili a try!