Springfield Chilli - From Cooking Light

• 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)

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.
3. 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.

bacon, onions, garlic, turkey breast, sirloin, chili powder, worcestershire sauce, kosher salt, ground cumin, tomatoes, salt, pinto beans, cheddar cheese, oyster crackers

Taken from www.food.com/recipe/springfield-chilli-from-cooking-light-327558 (may not work)