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.

• Preparation Time: 20 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 20 mins
• Calories: 265 Calories

Ingredients

• 1 onion, chopped
• 3 cups water
• 2 tablespoons salt
• 1 tablespoon ground black pepper
• 2 tablespoons minced garlic
• 2 (8 ounce) cans tomato sauce
• 1 large green bell pepper, chopped
• 3 tablespoons ground cumin
• lime, juiced
• 6 drops Worcestershire sauce
• 3 tablespoons cooking oil
• 2 (15 ounce) cans diced tomatoes
• 3 (15 ounce) cans chili beans
• ½ teaspoon ground nutmeg, or more to taste
• 2 pounds sirloin roast, cut into 1/2-inch cubes
• 2 tablespoons mild chili powder

Recipe Instructions

Step 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.

Step 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.

Step 3

Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.