Search thousands of recipes reviewed by home cooks like you.

Southwestern-Style Lime Chili

  • Prep

    20 m
  • Cook

    6 h 30 m
  • Ready In

    14 h 50 m
bakerandahalf

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.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 265 kcal
  • 13%
  • Fat:
  • 9.3 g
  • 14%
  • Carbs:
  • 28.4g
  • 9%
  • Protein:
  • 20.9 g
  • 42%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 2000 mg
  • 80%

Based on a 2,000 calorie diet

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Sarah Jo
25

Sarah Jo

11/15/2011

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 broth 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.

Odipherus
13

Odipherus

10/17/2011

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

Similar recipes