2 serrano chile peppers, stemmed, halved, seeded, and chopped
3 garlic cloves, thinly sliced
1 1/2 teaspoons ground cumin
1 teaspoon ancho chili powder
3/4 teaspoon dried oregano
1/2 teaspoon ground cinnamon
cup bulgur wheat
1 pound 90%-lean ground sirloin
1 can (15 ounces) plum tomatoes in puree
1 can (15 ounces) black beans, rinsed and drained
1/2 cup water
1 teaspoon coarse salt
lime wedges (optional)
In a 5-quart pot, heat the oil on medium. Add the onion, peppers, and garlic; cook, stirring occasionally, until the onion is golden brown and the peppers are tender, about 10 minutes.
Add the cumin, chili powder, oregano, and cinnamon and cook, stirring, for 1 minute 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.
Stir in the tomatoes with puree, beans, water, and salt; bring to a simmer. Cover and cook until the flavors are blended and the meat and bulgur are tender, about minutes. Serve with lime wedges if desired.