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Cook Time:40 minsAdditional Time:50 minsTotal Time:1 hr 30 minsServings:6Yield:6 servings, about 1 1/2 cups eachJump to Nutrition Facts
Cook Time:40 minsAdditional Time:50 minsTotal Time:1 hr 30 minsServings:6Yield:6 servings, about 1 1/2 cups each
Cook Time:40 mins
Cook Time:
40 mins
Additional Time:50 mins
Additional Time:
50 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:6
Servings:
6
Yield:6 servings, about 1 1/2 cups each
Yield:
6 servings, about 1 1/2 cups each
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3 tablespoons extra-virgin olive oil or canola oil1pound90%-lean ground beef1large onion, diced4clovesgarlic, minced8ouncesmushrooms, diced (about 3 cups)½cupbulgur2tablespoonsWorcestershire sauce2tablespoonsancho chile powder (see Tip)1tablespoonchili powder1tablespoonpaprika2teaspoonsground cumin½teaspoonsalt2 15-ounce cans no-salt-added kidney beans, rinsed3cupsreduced-sodium beef broth1 12-ounce bottle lager-style beer
Cook Mode(Keep screen awake)
Ingredients
3 tablespoons extra-virgin olive oil or canola oil
1pound90%-lean ground beef
1large onion, diced
4clovesgarlic, minced
8ouncesmushrooms, diced (about 3 cups)
½cupbulgur
2tablespoonsWorcestershire sauce
2tablespoonsancho chile powder (see Tip)
1tablespoonchili powder
1tablespoonpaprika
2teaspoonsground cumin
½teaspoonsalt
2 15-ounce cans no-salt-added kidney beans, rinsed
3cupsreduced-sodium beef broth
1 12-ounce bottle lager-style beer
DirectionsHeat oil in a Dutch oven over medium-high heat. Add ground beef, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.Add mushrooms and cook, stirring occasionally, until the mushrooms are starting to soften, 5 to 7 minutes.Add bulgur, Worcestershire sauce, ancho chile powder, regular chili powder, paprika, cumin and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.Stir in kidney beans, then pour in broth and beer; bring to a boil.Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.Ancho chile powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets. Other mildly spicy chili powder can be used in its place.Originally appeared: EatingWell Magazine, September/October 2013
Directions
Heat oil in a Dutch oven over medium-high heat. Add ground beef, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.Add mushrooms and cook, stirring occasionally, until the mushrooms are starting to soften, 5 to 7 minutes.Add bulgur, Worcestershire sauce, ancho chile powder, regular chili powder, paprika, cumin and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.Stir in kidney beans, then pour in broth and beer; bring to a boil.Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.TipsMake Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.Ancho chile powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets. Other mildly spicy chili powder can be used in its place.
Heat oil in a Dutch oven over medium-high heat. Add ground beef, onion and garlic. Cook, stirring and breaking up the meat with a wooden spoon, until the meat is no longer pink, 3 to 5 minutes.
Add mushrooms and cook, stirring occasionally, until the mushrooms are starting to soften, 5 to 7 minutes.
Add bulgur, Worcestershire sauce, ancho chile powder, regular chili powder, paprika, cumin and salt and cook, stirring, until aromatic, 30 seconds to 1 minute.
Stir in kidney beans, then pour in broth and beer; bring to a boil.
Reduce heat to a simmer, partially cover the pot and cook, stirring occasionally, until the liquid is reduced and thickened and the bulgur is tender, about 50 minutes.
Tips
Make Ahead Tip: Cover and refrigerate for up to 3 days or freeze for up to 3 months.
Ancho chile powder, made from dried poblano peppers, has a mild, sweet spicy flavor. Look for it in the spice section of well-stocked supermarkets. Other mildly spicy chili powder can be used in its place.
Originally appeared: EatingWell Magazine, September/October 2013
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Nutrition Facts(per serving)411Calories16gFat38gCarbs28gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
