My latest issue of Cooking Light featured a spotlight on chili, with some of the highlights from the Atlanta Chili Cook-Off (which you better believe I'll be attending next year). I made a pot the other night, and while it might not surpass Matt's Cheeseburger Bacon Chili (one of my all-time favorite dishes), it certainly rivals it.

Springfield Chili
-1 bacon slice, finely chopped
-2 1/4 cups finely chopped onion
-3 garlic cloves, minced
-1 lb ground turkey
-1/2 lb ground sirloin
-1 12oz can beer
-2 T barbecue sauce
-3 T chili powder
-1 t Worcestershire sauce
-1/2 t salt
1/2 t cumin
-1 (14.5 ox) can diced tomatoes, undrained
-1 (8 oz) can tomato sauce
-1 (15 oz) can pinto beans, rinsed and drained
-1/2 C shredded cheddar cheese

Cook bacon in pot over medium heat or until browned. Stir in 2 cups onion (reserving 1/4 cup); 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.

Top each bowl with remaining onions and cheese. Makes 6 servings.

I would serve this with cornbread (there's that southern flair again). I cooked some rice and ate it with my chili to stretch it a little; it was deee-vine, truly. I might say that Yeungling light was not the optimal beer; it'd be interesting to experiment.