Springfield Chilli - From Cooking Light - cooking recipe

Ingredients

1 slice bacon, finely chopped
2 1/4 cups onions, finely chopped, divided (about 2 medium)
2 garlic cloves, minced
1 lb turkey breast, coarsely ground
1/2 lb sirloin, coarsely ground
1 (12 ounce) can beer (such as Budweiser)
3 tablespoons chili powder
1 teaspoon Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can no-salt-added tomato sauce
1 (15 ounce) can pinto beans, rinsed and drained
1/2 cup reduced-fat cheddar cheese, shredded
oyster crackers (optional)

Preparation

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.