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."
1/2 cup (2 ounces) reduced-fat shredded cheddar cheese
Oyster crackers (optional)
How to Make It
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.
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.
"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!
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.