Southwestern-Style Lime Chili
"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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Ingredients14 h 50 m servings 265
Original recipe yields 12 servings
- 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.
- 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.
- Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.
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Per Serving: 265 calories; 9.3 28.4 20.9 33 2000 Full nutrition
ReviewsRead all reviews 2
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...