Springfield Chilli - from Cooking Light
- Ready In:
- 1hr 10mins
- Ingredients:
- 15
- Yields:
-
6 cups of chili
- Serves:
- 6
ingredients
- 1 slice bacon, finely chopped
- 2 1⁄4 cups onions, finely chopped, divided (about 2 medium)
- 2 garlic cloves, minced
- 1 lb turkey breast, coarsely ground
- 1⁄2 lb sirloin, coarsely ground
- 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 reduced-fat cheddar cheese, shredded
- oyster crackers (optional)
directions
- 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.
- 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.
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RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey