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The results described are not typical and will vary based on a variety of factors.

Weight Control


All-American Chili

All-American Chili


  • 6 ounces hot turkey Italian sausage
  • 1 cups chopped onion
  • 1/2 cup chopped green bell pepper
  • 6 garlic cloves, minced
  • 1/2 pound ground sirloin or turkey
  • 2 jalapeno peppers, chopped
  • 1 tablespoon chili powder
  • 2 tablespoons brown sugar
  • 3/4 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 2 bay leaves
  • 3/4 cup merlot or other fruity red wine
  • 1 (28 ounce) can whole tomatoes, undrained and coarsely chopped
  • 1 (15 ounce) can kidney beans, drained
  • 1/4 cup (2 ounce) shredded reduced fat sharp cheddar cheese


  1. Heat a large Dutch oven over medium-high heat.
  2. Remove casings from sausage.
  3. Add sausage, onion, and the next 4 ingredients (onion through jalapeno) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
  4. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly.
  5. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
  6. Uncover and cook for 30 minutes, stirring occasionally.
  7. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Yields 4 servings (serving size: 1 and 1/4 cups Chili and 1 tbsp cheese).


Like most Chilis, this version tastes even better the next day.

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