½poundground beef (minced beef) - optional. Use beef or pork, whatever you have
1largeyellow onion - chopped
1largegreen pepper (green capsicum) - chopped
2clovesgarlic - chopped
1teaspoonground cumin
1teaspoonchili powder (chilli powder in British English)
1 14.5-ouncetomato - I like the ones with Mexican spices or adobo seasoning
1 15-ouncered kidney beans - rinsed
Instructions
Prep work: Juice the lemon, slice the green onion, seed and chop the jalapeño, and chop the onion, bell pepper and garlic.
In a small saucepan, bring 1 cup of water to a boil. Add the bulgur and simmer, covered, for 5 minutes. Remove from the heat and keep the bulgur covered for 10 minutes. The water should soak into the grains. Stir in the lemon juice, jalapeño, a nice glug of olive oil, and salt and pepper to taste.
While the bulgur is cooking, brown the meat in a large pan or a pot over medium-high heat. If you are not using the meat, then just heat about a tablespoon of olive oil and skip to the next step.
Add the onion and bell pepper to the pan and cook until softened, 6 to 8 minutes. Add the garlic, cumin, chili powder, salt and pepper to taste. Stir everything to combine and cook for another 1 to 2 minutes.
Add the tomatoes and their liquid and 1½ cups water to the pan and bring to a boil. Add the rinsed beans and simmer for about 10 minutes.
Divide the chili into bowls and top with the bulgur mixture.