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place water in a small saucepan and bring to a boil over high heat. reduce heat to low, add bulgur, stir well, cover and simmer gently until cooked but still chewy (about 57 minutes). while the bulgur is cooking, heat olive oil in a large saucepan over medium-high heat. saute onions until slightly soft (about 23 minutes). add garlic, chili powder, cumin, and tabasco or cayenne. cook for another 12 minutes. add bell peppers and saute for 23 minutes. reduce heat to low. add tomatoes with their juice, corn, and beans; stir well. cover and cook for about 15 minutes, or until fully heated. add bulgur and its liquid to chili. stir well, cover, and let simmer for a few minutes to allow flavors to meld together. add salt to taste. put desired amount of frito corn chips in a bowl and cover with chili. top with sour cream, cilantro, avocado, cheese, and pico de gallo, if desired.
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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Controlled pour dispenser — drizzle olive oil without glugging
Seal out syn-propanethial-S-oxide — tear-free onion prep
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding