Springfield Chilli

By á-25010

The Illinois version of chili is typically spelled with an extra "l" and features coarse-grind beef, which we augment here with ground turkey breast. Regular ground meat will work just fine. In 1993, the state legislature proclaimed Springfield the "Chilli Capital of the Civilized World."

Ingredients

• 1 bacon slice, finely chopped
• 2 1/4 cups finely chopped onion, divided (about 2 medium)
• 2 garlic cloves, minced
• 1 pound coarsely ground turkey breast
• 1/2 pound coarsely ground sirloin
• 1 (12-ounce) can beer (such as Budweiser)
• 3 tablespoons chili powder
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1 (14 1/2-ounce) can diced tomatoes, undrained
• 1 (8-ounce) can no-salt-added tomato sauce
• 1 (15-ounce) can pinto beans, rinsed and drained
• 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
• Oyster crackers (optional)

Preparation

Step 1

1. Cook bacon in a large Dutch oven over medium heat 5 minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about 5 minutes). Uncover and stir in garlic; cook for 1 minute.

2. Increase heat to medium-high; add turkey and sirloin to pan. Cook 5 minutes or until browned, stirring to crumble. Add beer; cook until liquid is reduced to 1/3 cup (about 7 minutes). Stir in chili powder and next 5 ingredients (through tomato sauce). Cover, reduce heat, and simmer 30 minutes or until mixture thickens. Stir in beans; cook 10 minutes or until thoroughly heated. Ladle 1 cup chili into each of 6 bowls. Top each serving with 4 teaspoons cheese and 2 teaspoons onion.

Serve with crackers, if desired.