Making chili with bulgur

[redkitty]

We have a chili cook off tomorrow at work.  I was not going to bring anything in but only 2 people signed up, I felt bad so I signed up. however, I have very little time to make a chili. So I have a quick and easy recipe from the AHA for chili made with bulgur. So this is what I am making. However, I have never made chili with bulgur.  My understanding of bulgur is that it absorbs a lot of liquid...so since I am making it tonight and reheating it tomorrow...should I add extra liquid?  Do that tonight or tomorrow?  Do I not need to bother? also, will this chili suck?  (I am not sure i really care if it sucks, but would like to be prepared)

[merigayle]

i have no idea, but good luck you could always make my faovrite sweet potato quinoa chili

[redkitty]

I do not have any sweet potatoes or quinoa. and after that cake I made my sister, I have vowed to never make anything with quinoa again.  (ok, quinoa is not as bad as teh flour, but still.)  I googled pics of bulgur chili and it looks like it ranges from soupy chili to thick.  So my answer...who the hell knows and I will find otu tomorrow. People here probably won't even try it bcz it isn't made with meat.

[Run Amok]

I'm a bit confused about the chili with bulghur thing. I would make it as written. Then add water tomorrow if you need to. But you might also need to adjust the spices.

[redkitty]

I'm a bit confused about the chili with bulghur thing. I would make it as written. Then add water tomorrow if you need to. But you might also need to adjust the spices.

Teh recipe is a recipe for bulgur chili.  I was under teh impression that bulgur sucks up any liquid that is around and thus tomorrow it might be a "block" of bulgur instead of being a nicer consistency. But I will wait until tomorrow to see what it looks like. 

[CheryG]

  I have a chili recipe that uses kielbasa that you should use instead. ;p


Chiliski:
In a stock pot on medium heat:

sautee-
1 small diced yellow onion
1T chopped garlic

add 1 # hamburger
1/2 link of halved/sliced kielbasa
1/2t basil
1/2t oregano
1/2t thyme
1/2t chili powder
1/8t cayenne pepper
1/2t garlic powder
1/8t paprika
1/2t gumbo file
1/8t cumin
1t salt (add more to taste if needed when done)

cook until meat is fully cooked, then add:
1 25oz can diced tomatoes
2 19oz can drained and rinsed kidney beans
1/2 of a 28oz jar of marinara sauce.

Simmer for an hour or until you can't stand it anymore, whichever comes first.

[redkitty]

Well that recipe looks good and I might try it for next year's cook off. But I do not have most of those ingredients on hand.  No going shopping. I alreayd made the chili.  It was easy and fast. Turned out pretty damn spicy.  My recipe did say that when reheating you should add more water, so I will do that tomorrow.  I think it tastes ok.  I only sort of followed the recipe. I used two cans of rotel...pretty sure that is why it is so hot.  That was not part of the original ingredient list.  But it is what I had at home.  We shall see how people at work like it.  There are only two other entries. One told me her chili is super bland and the other is not sure how his turned out. It is unlike any chili he has ever made.  So maybe by comparison mine will be the best. People in my office like spicy. I am going to call it Meaty Chili Surprise.  The surprise is no MEAT.  (I doubt that will bea  surprise to anyone who looks at it.) 

[redkitty]

My chili came in 5th out of 6th place. Oh well.  It was very spicy, but two others were even spicier than mine. One of which was my co-worker who told me hers was too bland, so I told her to add Rotel...so she did.  She won.  I at least got votes for my chili.  The last place chili, only had one vote.  (I counted the ballets so know all of the results.) 

[merigayle]

glad it all worked out though

[redkitty]

Some people were surprised to learn it was vegetarian. That surprised me. I thought you could tell by looking at it. I guess people don't really pay attn to things. 

[merigayle]

well, think about meat chili, it is ground meat, so probably not much different texture than the bulgur.