“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.” - by bakerandahalf
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- 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.
Nutrition
Amount Per Serving (12 total)
- Calories
- 265 cal
- 13%
- Fat
- 9.3 g
- 14%
- Carbs
- 28.4 g
- 9%
Based on a 2,000 calorie diet
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Reviews (2)
Rate This Recipe
"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), beef brot..." See moreh instead of water, and I did not add the full amounts of pepper/salt. I just added them to taste. This was a VERY thick and flavorful chili (that really does seem to improve even more the longer it sits--honest!) and this was quick for me to make and portion out for work lunches. NOTE: The recipe did not specify wether to rinse the beans and tomatoes. I did. Also, the mild chili powder I used was california ground chili powder. It's got all the flavor of chili powder with half the heat."
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