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