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I added 3 tablespoons of pepper,one teaspoon of cumin, and 2 Tablespoons to give in more flavor. I use MGD for the beer. My husband and I loved it!
It took longer than 7 minutes for my beer to cook down, and I even drained a little bit down the drain.
I ended up just adding the other ingredients and turning up the heat in the last 10 minutes to help thicken up the consistency. I made sure and use the full 3 tbsp of chili powder, and even added a little more than that.
I also added a small can of green chiles as someone else suggested, and thought it was a great addition and even needed for the spice factor!
I'll definitely be making this again in the future. Love that I can have guilt-free chili. THE BEST CHILLI I HAVE EVER MADE!!!!! WILL BLOW YOUR MIND.
As it says you can use any ground meat, I used pork and beef using the 1 pound of beef and half a pound of ground pork Wonderful!!!!
Not the best "chilli" from CL but still tasty. If you are looking for something hot and spicy, this is not it. I made this "Yankee" chili because real Texas chili has NO tomatoes or beans for the first time tonight and husband is still raving about it!
Super-simple to assemble with fabulous flavor -- great with homemade cornbread. Better make a double batch next time! Decent chili recipes but nothing stands out.
Many other chili recipes on this site, I will move on to others. This chili was amazing. I added 2 lbs of grass fed beef total , 3 pieces of bacon total , extra chili powder and extra gralic.
PBR rounded this awesome dish out. I found this recipe to be one of the best chili recipes I've ever tasted. It was thick and rich tasting even if it was lower in calories than your normal chili.
I've served it several times and people always want more. Excellent recipe. We used steak cut into small pieces instead of coarsely ground and it made for great texture.
Next time I might add a little more heat I really like this, and I have even served it to a picky foodie friend who saves crawfish shells in his freezer to make his own stock for etouffee I mean, this guy's power went out one time and he basically brought trash over to our house to store in the freezer for stock , and he really liked it.
Husband and I make this regularly in the winter. One thing everyone should realize, sometimes with Cooking Light, you have to double the spice amounts for taste This chili was really good.
My husband and I enjoyed it. I did add a few things. In addition to the pinto beans, I added one can of white beans. I also added one small can of diced green chiles.
I definately would make this again. I served this with cornbread. For being "light" I thought this was great!
I threw a little extra of the spices in to suit our personal tastes. I recommend giving this one a try if you love chili but don't like the calories!
This chili is a bit time-consuming but the unusual flavor is worth the extra time. I added additional cumin and chili powder we like very spicy food and used a bottle of Xingu dark beer.
Also made the cheddar-cumin corn bread from the same issue--very good! Home Recipes Springfield Chilli. Springfield Chilli. Rating: 3.
Read Reviews Add Reviews. By Bill and Cheryl Jamison. Recipe by Cooking Light September Save Pin Print ellipsis More. Facebook Tweet Mail Email iphone Send Text Message.
Image zoom. Credit: Becky Luigart-Stayner; Styling: Jan Gautro. Recipe Summary. Nutrition Info. Per Serving:.