Brown ground beef over medium heat. Drain fat, then rinse beef with hot water in a colander. Set aside to drain. Brown turkey over medium heat until no pink remains. Set aside.

Using non-fat cooking spray (e.g. Pam), sauté onion, garlic, and jalepeño peppers until peppers and onion are tender (about 10 minutes).

In a 5-quart stock pot, combine all ingredients except beans. Simmer over medium low heat for 1 hour, stirring occasionally. Add beans, reduce heat to low (or transfer to a crock pot). Flavors will continue to blend, but chili may be served any time from 30 minutes to several hours later. Makes about 2½ quarts (10 servings).

Taste the chili as it is cooking. In addition to checking for your personal level of spiciness, pay attention to the sweetness/tartness. If it tastes too sweet, add a bit more vinegar. If it is too tart, add a tablespoon or two of sugar.

Vegemite is a brewer’s yeast extract – essentially a by-product of beer manufacturing. It is commonly used as a snack spread (sort of like peanut butter) in Australia. It can be obtained at specialty groceries, or from Web sites. Check http://www.google.com/search?q=vegemite for more information about Vegemite.

If you choose to add vegemite, add it to the coffee and mix well before adding to the rest of the ingredients. A similar flavor can be achieved by using a cup of dark beer instead of the coffee and vegemite.

This chili is very low in fat. Draining and rinsing the beef removes nearly 90% of the fat. Combined with the turkey, this results in less than 4.5 grams of fat per cup! Non-fat cheddar cheese (Kraft Free shredded cheddar) and fat-free sour cream are excellent accompaniments.