Recipe by 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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green bell pepper, chopped
sirloin roast, cut into 1/2-inch cubes
3 (15 ounce) cans
2 (15 ounce) cans
2 (8 ounce) cans
mild chili powder
ground nutmeg, or more to taste
ground black pepper
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.
Very Good Chili, I'm not a Bell Pepper fan and I substitute a Serano, but it was enjoyed by the whole family.
* Percent Daily Values are based on a 2,000 calorie diet.
Southwestern-Style Lime Chili
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 84
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