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2 1/2 cups625 ml dry kidney beans, soaked/2 cans*
1 cup250 ml tomato juice
1 cup250 ml uncooked bulgur
2 lbs900 g stewing beef
2 chopped onions
7 large cloves minced garlic
1 diced carrot
1 diced rib of celery
2 tsp10 ml cumin
2 tsp10 ml basil
2 tsp10 ml chili powder
1 1/2 tsp8 ml salt (*a little less if beans are canned with salt)
black pepper
1 chopped bell pepper
14 1/2 oz430 ml can tomatoes (include juice)
3Tbsp45 ml /1/2 a small can tomato paste

Serve with:
Minced fresh parsley
Grated Monterey jack/cheddar cheese

If using dry beans, SOAK in plenty of water for at least 10 hours.
DRAIN, RINSE and SET ASIDE.
In a pot, ADD beans and COVER with water.
HEAT to a BOIL, then TURN down to SIMMER.
COOK until beans are tender (2 hours for raw beans, ½ hour for canned.)
DRAIN and SET ASIDE.
In a small pot, HEAT to a BOIL the tomato juice.
ADD bulgur. STIR and SET ASIDE.
In a large pot, BROWN the beef over medium-high heat (about 10 minutes.)
ADD onion, half the garlic, carrot, celery and seasonings.
COOK over medium heat 5 minutes.
ADD bell pepper. COOK over medium heat 5 minutes.
ADD beans, bulgar wheat, tomatoes, and tomato paste. SITR well. SIMMER 15 minutes.
ADD remaining garlic.
SIMMER 15 minutes.

For Slow-Cooker:
If using dry beans, SOAK in plenty of water in the cooker (no heat) for at least 10 hours.
DRAIN and RINSE beans.
In a skillet, BROWN the beef over medium-high heat (about 10 minutes.)
ADD all ingredients (except the parsley and cheese) plus 2 cups water to the cooker.
COOK 6 hours on high for raw beans, 4 hours for canned.

Notes:
Serves 6. Can be refrigerated for 3 days. Carrots will go a little spongey if frozen.