Springfield Chilli Recipes

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SPRINGFIELD CHILLI



Springfield Chilli image

Make and share this Springfield Chilli recipe from Food.com.

Provided by larchie

Categories     One Dish Meal

Time 1h8m

Yield 4-6 serving(s)

Number Of Ingredients 17

1 slice bacon, finely chopped
2 medium onions, finely chopped
1 tablespoon garlic
1 1/2 lbs ground turkey
12 ounces beer (you will be able to semi-taste it, so pick one you like)
2 tablespoons chili powder
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
2 teaspoons cumin powder
1/2 teaspoon oregano
1/2 teaspoon garlic salt
1/2 teaspoon white pepper
1/4 teaspoon crushed red pepper flakes
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 shredded reduced-fat cheddar cheese

Steps:

  • Cook bacon in large Dutch oven over medium heat until browned.
  • Stir in onion, cover and cook until onion tender.
  • Uncover, stir in garlic, cook for another minute.
  • Increase heat to med-high, and add ground beef and brown.
  • Add beer; cook until liquid reduced to 1/3 cup.
  • Stir in chili powder and all the ingredients through the tomato sauce; cover, reduce heat, and simmer for 30 minutes or until mixture thickens.
  • Stir in beans and cook another 10 minutes or until heated through.
  • Serve with cheese on top and oyster crackers if you would like.

Nutrition Facts : Calories 561.1, Fat 18.5, SaturatedFat 5, Cholesterol 138.3, Sodium 728.6, Carbohydrate 51.1, Fiber 14.1, Sugar 9.6, Protein 43.1

SPRINGFIELD CHILLI - FROM COOKING LIGHT



Springfield Chilli - from Cooking Light image

This recipe was featured in an email that I received this morning from Cooking Light. The picture in the email looks delicious. I'm starving! "The Illinois version of chili is typically spelled with an extra "l" and features coarse-ground 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." Nutritional Information Calories:278 (25% from fat) Fat:7.7g (sat 3.4g,mono 2.2g,poly 0.6g) Protein:33.1g Carbohydrate:20.3g Fiber:4.5g Cholesterol:52mg Iron:3.2mg Sodium:623mg Calcium:123mg

Provided by senseicheryl

Categories     < 4 Hours

Time 1h10m

Yield 6 cups of chili, 6 serving(s)

Number Of Ingredients 15

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)

Steps:

  • 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.

Nutrition Facts : Calories 418.9, Fat 14.5, SaturatedFat 4.7, Cholesterol 77, Sodium 446.6, Carbohydrate 36.3, Fiber 10, Sugar 7.3, Protein 32.9

THE BEST CHILI



The Best Chili image

There are a thousand ways to make chili, but this is the quintessential, totally classic version. We used ground beef, kidney beans and the perfect blend of spices. You can slather it on hot dogs and burgers or serve it as a dip, but it can surely stand on its own. Chances are, you have everything you need right in your pantry. Top it with your favorite garnishes and serve with plenty of tortilla chips.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 16

1/4 cup vegetable oil
1 pound ground beef chuck, preferably coarse grind (see Cook's Note)
1 large yellow onion, diced
1 jalapeno pepper, seeded and diced
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1/4 teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
2 teaspoons tomato paste
1 1/2 cups low-sodium beef broth
One 28-ounce can whole peeled tomatoes, crushed
Two 15.5-ounce cans kidney beans, undrained
Sour cream, shredded Cheddar and sliced scallions, for serving
Tortilla chips, for serving

Steps:

  • Heat 2 tablespoons of the oil in a Dutch oven or large pot over medium-high heat. Add the beef and cook, breaking up the meat with a wooden spoon, until just browned, about 4 minutes. Transfer to a plate with a slotted spoon.
  • Reduce the heat to medium and add the remaining 2 tablespoons oil. Add the onions and cook, stirring occasionally, until softened and lightly golden, about 10 minutes.
  • Add the jalapeno and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
  • Add the chili powder, cumin, paprika, cayenne, 1/2 teaspoon salt and the tomato paste. Cook, stirring frequently, until coated and fragrant, about 1 minute.
  • Stir in the beef broth and crushed tomatoes and bring to a boil over high heat. Stir in the cooked ground beef and any accumulated liquid, then reduce the heat to medium-low. Simmer the chili, partially covered, until the beef is tender and the sauce is slightly thickened, about 30 minutes.
  • Stir in the beans and their liquid and simmer uncovered until the beans are softened and the chili is thickened, about 30 minutes more. Season with salt and pepper.
  • Top with sour cream, Cheddar and scallions. Serve with tortilla chips.

SPRINGFIELD CHILLI RECIPE - (4.4/5)



Springfield Chilli Recipe - (4.4/5) image

Provided by á-25010

Number Of Ingredients 15

1 bacon slice, finely chopped
2 1/4 cups finely chopped onion, divided (about 2 medium)
2 garlic cloves, minced
1 pound coarsely ground turkey breast
1/2 pound coarsely ground sirloin
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 (2 ounces) reduced-fat shredded cheddar cheese
Oyster crackers (optional)

Steps:

  • 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. 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.

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