Prepare to embark on a culinary journey that will tantalize your taste buds and transform your dinner routine! This Ancho Beef and Bulgur Chili isn't just another recipe—it's a flavor-packed adventure that combines the rich, smoky warmth of ancho chilies with hearty ground beef and nutty bulgur wheat. Whether you're a spice lover, a comfort food enthusiast, or simply looking to impress your dinner guests, this recipe promises to deliver a knockout meal that's both satisfying and surprisingly easy to prepare.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 pound ground beef
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons ancho chili powder
- 1 can diced tomatoes
- 2 cups beef broth
- 1 cup bulgur wheat
- Salt and pepper to taste
Instructions
- Begin by gathering all the ingredients: 1 pound of ground beef, 1 chopped onion, 2 minced garlic cloves, 2 tablespoons of ancho chili powder, 1 can of diced tomatoes, 2 cups of beef broth, 1 cup of bulgur wheat, and salt and pepper to taste.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the ground beef to the pot. Use a wooden spoon to break the meat apart as it cooks. Cook until the beef is browned and fully cooked, about 5-7 minutes. Drain any excess fat if necessary.
- Once the beef is browned, stir in the ancho chili powder. Cook for about 1 minute to toast the spices and enhance their flavor.
- Add the can of diced tomatoes (with their juices) to the pot, followed by the beef broth. Stir to combine all the ingredients well.
- Bring the mixture to a gentle simmer. Once simmering, add the bulgur wheat and stir to incorporate.
- Reduce the heat to low, cover the pot, and let the chili simmer for about 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
- After 30 minutes, check the bulgur wheat for doneness. It should be tender and have absorbed most of the liquid. If necessary, continue cooking for an additional 5-10 minutes.
- Once the bulgur is cooked, taste the chili and season with salt and pepper according to your preference. Adjust the seasoning as needed.
- Remove the pot from heat and let the chili sit for a few minutes before serving. This allows the flavors to meld together.
- Serve the Ancho Beef and Bulgur Chili hot, garnished with your choice of toppings such as chopped cilantro, shredded cheese, or sour cream, if desired.
Tips
- Spice Selection: Use fresh ancho chili powder for the most vibrant flavor. If possible, toast and grind your own for an extra flavor boost.
- Bulgur Wheat Tip: Rinse the bulgur before adding to ensure the best texture and prevent any graininess.
- Browning Beef: Take your time when browning the ground beef. A good, deep brown color means more flavor development.
- Liquid Adjustment: Keep an eye on the liquid while simmering. If the chili looks too dry, add a bit more beef broth to maintain moisture.
- Flavor Enhancement: For an extra depth of flavor, consider adding a splash of dark beer or a small piece of dark chocolate during cooking.
- Topping Suggestions: Experiment with garnishes like fresh cilantro, diced avocado, or a dollop of Greek yogurt to add freshness and contrast.
- Make-Ahead Magic: This chili tastes even better the next day, so don't hesitate to make it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 22g
Fat: 18g
Saturated Fat: 7g
Cholesterol: 65mg
