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."

Bill and Cheryl Jamison
Recipe by Cooking Light

Gallery

Becky Luigart-Stayner; Styling: Jan Gautro

Recipe Summary

Yield:
6 servings
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Nutrition Facts

278 calories; calories from fat 25%; fat 7.7g; saturated fat 3.4g; mono fat 2.2g; poly fat 0.6g; protein 33.1g; carbohydrates 20.3g; fiber 4.5g; cholesterol 52mg; iron 3.2mg; sodium 623mg; calcium 123mg.