Chile muy verde

After a long cooking hiatus I'm really glad to be back in the kitchen. I did manage to cook a few dishes in the last month, but nothing worth posting about. (And then there were those dark days of take-out and ready-made meals... but let's not dwell on the negative :-)

The original recipe called for red pepper and red kidney beans, but they seemed to go against the chili verde aesthetic. I selected a green pepper instead of a red one, and I was reaching for the white kidney beans when something green caught my eye: a few dusty cans of lima beans, stacked on the topmost shelf where unloved foodstuffs go to die. It's been ages since I've eaten lima beans, so I decided to use some in this dish to up the verde content.

Chile muy verde
adapted from this recipe

1 1/4 lb extra lean ground beef
1 large onion, chopped
1 green pepper, chopped
6 cloves garlic, minced
1 tbsp chili powder
2 tsp ground cumin
1/4 tsp cayenne pepper (to taste - depends on heat of salsa)
2 jars tomatillo salsa (President's Choice is nice)
1/4-1/2 c water
2 cans lima beans
white corn flour (optional)

Saute the ground beef, drain, and set aside. Saute the onion in some olive oil, then add the green pepper and garlic. Saute until softened. Add the spices, the salsa, and the water - stir. Let cook for a few minutes, then add the cooked ground beef. Let simmer for ten minutes or so, then add the lima beans. Let simmer for another ten minutes or so. If the chili looks a bit watery add a bit of corn flour to thicken. Season to taste with pepper (the salsa will probably add enough salt).