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 ª 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
Enjoy,
Alexa and the Bacon Boys
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