Springfield Chilli

I just got this recipe from Cooking Light magazine, and it is DEEE-licious. I opened this up in a meeting and had at least a dozen heads craning my way just from the smell. Chili's a great healthy food, and this one is no exception. It's got a nice zip to it, too.

• 1 bacon slice, finely chopped
• 2.5 cups finely chopped onions (2 medium)
• 2 garlic cloves, minced
• 1 lb ground turkey breast
• 1/2 lb ground lean beef
• 1x 12-oz can light beer
• 3 TB chili powder
• 1 tsp worstershire sauce
• 1/2 tsp kosher salt
• 1 tsp cumin
• 2x 14.5 oz cans diced tomatoes
• 1x 15 oz can tomato sauce, no salt added
• 2x 15-oz cans pinto beans
• 1/2 c shredded fat free cheddar

Cook bacon in a large Dutch oven over medium heat, 5 min, or until browned. Add onions and cook until tender. Stir in garlic. Cook for one min.

Increase heat to med-hi. Add turkey and beef to pan, cook 5 min or until browned. Add beer, cook until liquid is significantly reduced, about 7 min.

Stir in chili powder and next 5 ingredients (through tomato sauce). Cover, reduce heat and simmer for 30 min or until thickened. Stir in beans, cook for 10 more min. Serve with 4 tsp shredded cheese on top.

Yield: 6 servings, 5 points each