Three Lime Chili

Updated: Apr 27

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!


A rib-sticking treat for game day. The third lime's a charm! Great with my Belle Reve Honey Cornbread from the Comfort Food and Thanksgiving-themed sections of this site. I'd file this chili recipe under Texas too but this chili's got beans, which is a big Texas no-no! 🤠



Three Lime Chili


Makes 8 to 10 servings


2 tablespoons olive oil, divided

4 cloves garlic, minced, divided

2 pounds ground sirloin, or other lean ground beef

1 1/2 pounds ground turkey

1 large sweet onion, diced

2 bell peppers, yellow and/or orange, diced

1 can (4 ounces) diced green chilis

2 tablespoons chili powder

1 tablespoon ground cumin

1 can (28 ounces) crushed tomatoes

1 can (15.5 ounces) pink beans

Juice of 3 limes

Salt and freshly ground pepper


In a large Dutch oven or heavy pot over medium-high heat, heat 1 tablespoon oil and half the minced garlic. Cook beef and turkey till no longer pink. Season with salt and pepper as desired. Drain fat, set meat aside. Add remaining 1 tablespoon oil, garlic, onion, cook till softened, 4 minutes. Add bell pepper, green chilis, chili powder, cumin, tomatoes. Stir till mixture starts to simmer. Add beef and turkey, mix well.

Reduce heat to low, cook covered for about 40 minutes if you have a good dutch oven, closer to 1 hour or 1 1/2 hours if using a non-heavy pot, stirring every 10 to 15 minutes. Mix in pink beans and lime juice. Simmer on low 30 minutes more, stirring frequently. Serve immediately, or the next day, giving flavors time to meld overnight. Serve over rice. Top with chopped scallions and/or shredded cheese. Serve with cornbread or corn muffins.


Perfect for game day!

The third lime's a charm!


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