Thursday, November 4, 2010

Mexican Bulghur Stew

Today was our homeschool group's weekly park day and, as usual, we stayed later than we planned. All day long I had been thinking of the Homesick Texan's sweet potato biscuits and chorizo gravy and Big Red Kitchen's crustless quiche but I didn't have enough of the ingredients for either meal and I did NOT want to stop at the store after 5pm. Soooo, I went pantry diving! Came up with a handful of canned goods, a jalepeno chili and a bag of bulghur. Here's what came of it....

Or Can-Can Chili(but don't tell Amy because she doesn't like chili). Holy Smokes this is good!!!

1 cup medium bulghur
2 cups boiling water
1/2 teaspoon beef broth paste(I use Better than Boullion) or 1 beef cube
1 tablespoon olive oil or 2 tablespoons water
1 onion, chopped
1 jalepeno chili, seeded and chopped fine
4 garlic cloves, chopped
3 tablespoons tomato paste(no salt added)
1 can diced tomatoes(no salt added)
1 can pinto beans, rinsed and drained
1 can red beans, rinsed and drained
1-2 tablespoons chili powder
1/2-1 teaspoon oregano
1/2-1 teaspoon cumin

Add bulghur to water and remove from heat. Meanwhile soften onion, jalepeno and garlic in a little oil or water. Add tomato paste, diced tomatoes and beans, then the spices. Add bulghur and the water it soaked in, if any is left. Add about a can of water, if you think its needed. Simmer, covered for about 20 minutes or so, stirring frequently to prevent sticking. Serve with sour cream, grated cheese, cornbread, tortilla chips or whatever you usually eat with chili.

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