Melt butter in skillet over medium heat. Add dry bulgur and chopped onion.
Cook until onion is limp and bulgur is golden.
Stir in celery, diced pepper, cumin and chili powder; cook for 2 minutes on medium heat. Stir in beef broth or water and bring to a boil.
Reduce heat; simmer for 20 minutes or until all liquid is absorbed.
Salt and pepper to taste. Serve with a wedge of fresh lime as a garnish and to squeeze on each individual dish to bring out the flavors of the dish.