Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
6 servings

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."

How to Make It

Step 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.

Step 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.

Ratings & Reviews

Skimpy!

bfeeler
April 16, 2016
I ended up with about 3 bowls of chili. Never heard of a chili recipe that used so little liquid. It tasted fantastic--all 3 bowls--but if I make it again, I'll have to figure out the proportion of seasonings to the extra tomatoes, which I will never be able to do. If anyone knows why I didn't end up with more chili, I would like to know...I'm a seasoned cook (no pun intended), in my humble opinion.

RShewmaker's Review

chelsoi
April 29, 2014
"Cooking Light?!" There is nothing "light" about Springfield chili! In every midwest chilli parlor, past and present, the bowl comes with a layer of red oil floating on top. The oil carries the chilli flavor, and any recipe that eliminates it to be "light" is just plain wrong!

mandofan's Review

sepicer
April 28, 2014
Fantastic chilli! Takes longer to cook than it may seem; prep is easy nut total cooking time is closer to 2 hours overall. Very hearty and filling. (2-28-09)

cookinglover's Review

wa8fre
March 04, 2014
This is a good recipe. After reading Staciamackie's review i agreed. I added 3 tablespoons of pepper,one teaspoon of cumin, and 2 Tablespoons to give in more flavor. I use MGD for the beer.

Sara1977's Review

lalobala
December 29, 2013
Love it! We have this in regular chili rotation :)

bfeeler's Review

Sara1977
October 16, 2013
My husband and I loved it! It took longer than 7 minutes for my beer to cook down, and I even drained a little bit down the drain. I ended up just adding the other ingredients and turning up the heat in the last 10 minutes to help thicken up the consistency. I made sure and use the full 3 tbsp of chili powder, and even added a little more than that. I also added a small can of green chiles as someone else suggested, and thought it was a great addition (and even needed for the spice factor)! I'll definitely be making this again in the future. Love that I can have guilt-free chili.

whitneypink's Review

partythesue
December 21, 2012
N/A

MyChiliRecipe's Review

RShewmaker
December 12, 2012
Check out MyChiliRecipe.com Over 2035 Different Chili Recipes in one Location

sepicer's Review

cookinglover
November 11, 2012
N/A

StaciaMackie's Review

MyChiliRecipe
November 09, 2012
Good recipe. Seemed like it was missing something though.