- 3 tablespoons cooking oil
- 1 large green bell pepper, chopped
- 1 onion, chopped
- 2 tablespoons minced garlic
- 2 pounds sirloin roast, cut into 1/2-inch cubes
- 3 (15 ounce) cans chili beans
- 2 (15 ounce) cans diced tomatoes
- 2 (8 ounce) cans tomato sauce
- 3 cups water
- 2 tablespoons mild chili powder
- 3 tablespoons ground cumin
- 1/2 teaspoon ground nutmeg, or more to taste
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- lime, juiced
- 6 drops Worcestershire sauce
- 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.
- 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.
- Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.