RED, GOLD, BLACK, AND GREEN CHILI
Steps:
- Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan, cover and bring to a boil on high heat, then lower the heat and simmer gently. While the bulghur cooks, heat the olive oil in a lg saucepan. Sauté the onions, garlic, cumin, chili powder, and cayenne. When the onions are soft, stir in the bell peppers and sauté for 2 or 3min more. Chop the tomatoes right in the can and add them to the pan. Stir in the corn and beans, and heat thoroughly on low heat. Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few mins for the flavors to meld. Add salt to taste. Serve with grated cheese.
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Jacqueline Sachez
[email protected]I followed the recipe exactly, but my chili turned out too watery. I'm not sure what I did wrong.
Victor Stephen
[email protected]This chili is a bit bland for my taste. I had to add some extra spices to give it some flavor.
Nancy DeGrie
[email protected]I'm not a big fan of chili, but this one is really good. The flavors are very well-balanced.
Twisted Tyler
[email protected]I didn't have any green chilies on hand, so I used a poblano pepper instead. It turned out great!
onyii joy
[email protected]This chili is a bit too spicy for my taste, but it's still very good.
Munyai Takalani
[email protected]I've tried many chili recipes over the years, but this one is by far the best. It's the perfect balance of spices and heat.
AntiSource Productions
[email protected]This chili is the perfect comfort food for a cold winter day.
Fredi Xhaferaj
[email protected]I made this chili for a party last weekend and it was a huge success. Everyone loved it!
Paruru Lawrence
[email protected]This chili is easy to make and so delicious! I love that it uses all four types of chili peppers. It gives it such a unique flavor.
Tony Moran
[email protected]This chili is amazing! I've made it several times now and it's always a hit. The flavors are so rich and complex, and the heat level is perfect. I love that it's not too spicy, but it still has a nice kick to it.