Lean, Mean Chili

Directions

1. 1
   In a medium heatproof bowl, cover the sun-dried tomatoes with the boiling water and let soak until softened, about 20 minutes.
2. 2
   Using a slotted spoon, transfer the tomatoes to a food processor and puree.
3. 3
   Reserve the soaking liquid.
4. 4
   In a large enameled cast-iron casserole, heat the oil.
5. 5
   Season the meat with salt and pepper.
6. 6
   Working in batches, brown the meat on all sides in the oil over high heat, then transfer it to a large plate.
7. 7
   Add 6 of the scallions, the garlic, onions, half of the red bell peppers and all of the green bell pepper to the casserole.
8. 8
   Cook over moderate heat, stirring often, until softened, about 10 minutes.
9. 9
   Add the chile powders and cook, stirring, until fragrant, about 4 minutes.
10. 10
    Add the sun-dried tomato puree and the reserved soaking liquid, the meat, crushed tomatoes and chipotle chile and stir well.
11. 11
    Bring the chili to a simmer, then cover partially and cook over low heat, stirring occasionally, until richly flavored, about 2 hours.
12. 12
    Season with salt and pepper.
13. 13
    Transfer the chili to a serving bowl and discard the chipotle.
14. 14
    Garnish with the remaining 4 scallions and remaining red bell pepper and lime wedges.
15. 15
    Serve hot.