chili - the heat is on!

Ingredients

• Servings: 3
• 1/2 cup canola oil
• 2 onions, chopped
• 6 cloves garlic, sliced
• 1 green bell pepper, chopped
• 3 serrano peppers, chopped
• 1 pound ground beef
• 1 pound ground lamb
• 1 tablespoon fresh lime juice
• 2 tablespoons chili powder
• 1 tablespoon cayenne pepper
• 1 tablespoon ground black pepper
• 1 tablespoon kosher salt
• 2 (16 ounce) bottles dark
• 2 (16 ounce) cans diced tomatoes
• 20 fluid ounces tomato juice

Recipe

Preparation Time: 25 mins Cook Time: 1 hr 10 mins

Ready Time: 1 hr 35 mins


• heat the oil in a large stock pot over medium heat. crumble the beef and lamb into the pot. cook, stirring frequently, until no longer pink. drain off the grease, leaving just a thin layer. cook the onion, garlic, bell pepper, and serrano pepper in the remaining oil until the onions soften, about 5 minutes.
• add the lime juice, chili powder, cayenne pepper, black pepper, salt, and 1 1/2 bottles of dark . slowly add the last 1/2 bottle of while stirring. stir in the tomatoes and tomato juice. reduce heat to low. simmer 1 hour.