Monday, September 29, 2008

Springfield Chilli


Per Cooking Light, the Illinois version of chili is typically spelled with an extra "l," so don't think I didn't use spell check!

This was so, so good. All the flavors went perfectly together. This has to be the best chili I have ever made!! I was very impressed!

Springfield Chilli - (Cooking Light)

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 (I used an extra 1/2 T)
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt (I doubled)
1/4 teaspoon ground cumin (I doubled)
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 (I added an extra can of kidney beans)
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
Oyster crackers (optional)

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.

Nutritional Information: Calories: 278 (25% from fat), Fat: 7.7g (sat 3.4g,mono 2.2g,poly 0.6g), Protein: 33.1g, Carbohydrate: 20.3g, Fiber: 4.5g, Cholesterol: 52mg, Iron: 3.2mg, Sodium: 623mg, Calcium: 123mg

(Nutritional information is for the recipe made as printed. It does not include my changes.)

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