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Southwestern-Style Lime Chili

bakerandahalf

"I came up with this recipe the first week of October, when I was participating in a chili cook-off in Mountain Home, ID. Came out great and every judge and taster enjoyed it. It will have the authentic chili flavor with a little 'twist.' This recipe should be started the night before you wish to serve it."
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Ingredients

14 h 50 m servings 265 cals
Original recipe yields 12 servings

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Directions

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  1. Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes.
  2. Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight.
  3. Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.

Nutrition Facts


Per Serving: 265 calories; 9.3 g fat; 28.4 g carbohydrates; 20.9 g protein; 33 mg cholesterol; 2000 mg sodium. Full nutrition

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Reviews

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I made this in the crockpot yesterday. Because I'm working with a small food budget, I used stew meat instead of sirloin roast. I used red bell pepper instead of green (personal preferance), bee...

Very Good Chili, I'm not a Bell Pepper fan and I substitute a Serano, but it was enjoyed by the whole family.