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About the Dish

  • Bulgur Wheat

    Bulgur Wheat

  • Onion


  • Garlic


  • Ground Grass-Fed Beef

    Ground Grass-Fed Beef

  • Spice Blend

    Spice Blend

  • Diced Tomato

    Diced Tomato

  • Jalapeño Pepper

    Jalapeño Pepper

  • Sour Cream

    Sour Cream

  • White Cheddar Cheese

    White Cheddar Cheese

  • Green Onion

    Green Onion


MISE EN PLACE • Peel and chop onion. • Peel and mince garlic. • Slice jalapeño pepper crosswise. (If you prefer less heat, cut stem side then cut out the entire core. By cutting it this way, you'll still have full jalapeño rounds). • Trim and thinly slice green onion.
• In a small saucepan over high heat, combine bulgur, 1 1/2 cups water and 1/4 teaspoon kosher salt. When water comes to a boil, cover, reduce heat to low, and cook 15 minutes. • Remove from heat and set aside, keeping covered to allow bulgur to absorb all liquid.
In a saucepan over medium heat, warm 1 teaspoon cooking oil. Add onion and garlic. Cook, stirring, until onion has begun to soften, 4-6 minutes.
Add beef. Cook, stirring occasionally and breaking up meat as you go, until it brown.
Stir in spice blend. Add tomatoes, 1/2 cup water, 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.
• When liquid comes to a boil, reduce heat to maintain a simmer. Cover and cook 8 minutes. • Uncover pot and cook, stirring occasionally, until chili is thickened,12-15 minutes. If it gets too thick, add a bit more water.
Divide bulgur between 2 large bowls. Top with chili. Top with jalapeños as desired, sour cream and cheese. Garnish with green onion. Enjoy!