Slow Cooker Chili
Hi, thank you for coming back for the latest edition of Beyond Primary Cares blog; where I highlight healthy and fun recipes, healthcare news, advice for medical conditions, as well as how membership for care works! Dr. Jeff O’Boyle is the owner of Beyond Primary Care, which is a new approach to family medicine and addiction medicine that creates the time and space your healthcare deserves. Beyond Primary Care is the only Direct Care clinic serving patients in Ann Arbor and throughout Washtenaw, Livingston, and Wayne County giving families and employers peace of mind with healthcare costs by providing affordable, accessible, and authentic primary care services.
The primary purpose of the blog is to introduce healthy lifestyle concepts and answer common questions I receive from patients that I believe are important. I want to start discussions that will help educate, benefit, and improve your well-being.
This featured recipe is a slow cooker chili. These recipes are my attempt, in a way, to bridge that Doctor’s adage of “Eat Better & Exercise More.” In this post, I will showcase a healthy meal made on a budget, my pictures are pretty decent, and that is how I got into this food endeavor.
Slow Cooker Chili
Prep time: 25 minutes
Total time: 8-10 hours
1 (16oz) package Jimmy Dean Sausage Roll (any flavor)
1 lb pre-cut stew meat, cubed
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1 large yellow onion, peeled and diced
6 cloves garlic, minced
1 beer (or 8 oz water)
2 teaspoons worcestershire sauce
1 (10) oz can diced tomato with green chilies with juice
1 14.5-ounce cans diced tomatoes
1 (15 oz) can corn kernels
1 (15.5) ounce can of pinto beans, rinsed and drained
1 (15.5) oz can kidney beans, rinsed and drained
¼ cup ketchup
3 teaspoons chili powder
1 tablespoon dried oregano
1 teaspoon cumin
1 teaspoon ground black pepper
1 teaspoon salt
Shredded cheddar, green onions, greek yogurt, and corn chips (or oyster crackers) for topping
1) Heat a large, non-stick pan over medium-high heat. Add the sausage and crumble as it cooks. When almost fully browned, add the onion and cook until onions are translucent. When almost completed, add garlic for 1-2 minutes. Add to crock-pot.
2) Add stew meat to pan and brown on all sides, but not cooked through. Add to crock-pot
3) While sausage and stew meat is cooking, place corn in a heavy cast iron skillet over medium heat with no butter or oil. Add salt and cumin, sprinkling on top. Do not stir! Let corn roast for several minutes before stirring. Let it roast for a few more minutes before stirring again. Continue this for 10 minutes, until corn is browned on the outside. Add to crock pot
4) Pour in bell peppers, kidney beans, pinto beans, diced tomatoes, diced tomatoes with green chilies, ketchup, worcestershire sauce, and beer.
5) Season with chili powder, black pepper, salt, and oregano.
6) Stir well, cover and cook on low for 8-10 hours string only once or twice.
7) Ladle into bowls, if desired: add shredded cheddar, green onions, corn chips (or oyster crackers)