Southwestern-Style Lime Chili

Made  times
bakerandahalf 0

"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."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


14 h 50 m servings 265 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  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.



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...

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

From around the web