Kuhle Kitchen

I got this recipe out of Cooking Light magazine.  I noticed it when we found the Cincinnati Five-Way Chili, what grabbed my attention was the use of beer and also Worcestershire sauce.  I’ve updated the calling of Worcestershire sauce to 2 teaspoons as opposed to the original 1 teaspoon as the original recipe calls for, I really like the sweetness of Worcestershire sauce.

Ingredients:
1 bacon sliced, finely chopped
2 1/2 cups finely chopped onion, divided (about 2 medium)
2 garlic cloves, minced
1 pound coarsely ground turkey breast
1/2 pound coarsely ground sirloin
2 (12-ounce) can beer (I drink Bud Light, use what you like)
3 tablespoons chili powder
2 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 ounce) shredded cheddar cheese

Directions:
1. Cook bacon in Dutch oven on medium heat til browned (5 minutes). Stir in 2 cups onion; cover and cook til onion is tender (5 minutes). Uncover and stir in garlic; cook for 1 minute.
2. Turn to medium-high; add turkey and sirloin. Cook til browned (5 minutes), stir to crumble. Add 1 can beer (drink 2nd can), cook til liquid reduces to 1/3 cup (7 minutes).  Stir in chili powder, worcestershire sauce, kosher salt, cumin, tomatoes, and tomato sauce. Cover, reduce heat, simmer 30 minutes til it thickens. Stir in beans; cook 10 minutes. All done!

Don’t forget to leave a comment and share your results!