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

Preparation

  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.