Spicy Lime Chili

I had a few friends over for dinner the other night, so I decided to break out one of my all-time favorites! This  chili is fantastic, because it's easy to adapt to a variety of tastes, you can make it as all-natural or as canned as you want, it can be super meaty or completely vegan, and no matter what you do to dress it up, it's always easy!

This time around, I opted for the meaty version and chose a middle ground in terms of canned vs. all natural:

2 cans of black beans

2 cans of pinto beans

2 cans of diced tomatoes

1 can of Rotel Mexican tomatoes (with lime juice and cilantro)

1lb (can easily be reduced) lean ground beef

2 limes

1/2 large onion

1/2 yellow bell pepper (can do the whole thing if you prefer; can use any color, though green will change the taste)

Things are open to change and interpretation regarding the seasonings, so we'll take them on separately! You can either get a packet of taco seasoning and a packet of ranch dressing mix, or you can do it the fun way (which I prefer) and make your own! I use this recipe for the taco seasoning: 

3 Tablespoons Chili Powder
1 Tablespoons Cumin
2 Tablespoons Paprika
1 1/2 Tablespoons Onion Powder
1/2 Tablespoon garlic powder
1/2 Teaspoon cayenne pepper (if you like it really spicy, add more--reduce or omit if your tolerance is low)

As you may have guessed, this makes A LOT, so you'll only need about 3 tablespoons from this mix (more or less, depending on taste). The nice thing is that you can mix it all up and then have it on hand for tacos or whatever else! As for the ranch mix substitute, I actually eyeball the quantities of the following spices:

Onion powder (about a tablespoon)

Garlic powder (about 1 1/2 teaspoons)

Dill (1-2 teaspoons)

A couple squirts of prepared ranch dressing

And now, the moment you've been waiting for--instructions! I usually start by frying up the beef and adding the 3 tbsp from the taco seasoning. Next, add all of the canned items--drain and rinse the beans before adding, but keep the juice from the tomatoes. Next, add in your "ranch dressing" ingredients; be careful with the dill--I usually add one teaspoon and then taste it to see if I need to add more.  Once all of that is simmering nicely, dice the onion and bell pepper and sauté them in a little butter until the onions are translucent. Add them to the chili, and cover the pot, allowing it to simmer on medium low for about 15 minutes, stirring it a couple of times. 

Next, juice the limes and add the juice to the chili. If you're using pre-squeezed lime juice, I'd add about 2-3 tablespoons (more, if you like it really lime-y!). Let the whole thing simmer for another 10 minutes, and it will be ready to serve!

To complement all of the flavors, I like to add a little chopped cilantro, chopped green onion, grated cheddar cheese, and a dollop of sour cream. You can also serve it as is or include some tasty tortilla chips/strips! (Easily serves 6-7 people)