Saturday, July 18, 2009

Springfield Chili

Springfield Chilli

Serves: 6
This recipe is from September's Cooking Light magazine. According to the magazine, "The Illinois version of chili is typically spelled with an extra "l" and features coarse-grind beef."
• Ingredients:
1 bacon slice, finely chopped
2¼ cups finely chopped onion, divided (2 medium)
2 garlic cloves, minced
1 pound coarsely ground turkey breast
½ pound coarsely ground sirloin
1 (12-ounce) can beer (such as Budweiser)
3 tablespoons chili powder
1 teaspoon Worcestershire sauce
½ teaspoon kosher salt
¼ teaspoon ground cumin
1 (14½-ounce) can diced tomatoes, undrained
1 (8-ounce) can no-salt-added tomato sauce
1 (15-ounce) can pinto beans, rinsed and drained
½ cup (2 ounces) reduced-fat shredded cheddar cheese
Oyster crackers (optional)
• Instructions:
Cook bacon in a large Dutch oven over medium heat five minutes or until browned. Stir in 2 cups onion; cover and cook until onion is tender (about five minutes). Uncover and stir in garlic; cook for one minute.
Increase heat to medium-high; add turkey and sirloin to pan. Cook five minutes or until browned, stirring to crumble. Add beer; cook until liquid is reduced to ยช cup (about seven minutes). Stir in chili powder and next five 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 six bowls. Top each serving with 4 teaspoons cheese and 2 teaspoons onion. Serve with crackers


Alexa and the Bacon Boys

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