Are we all stuffed full of turkey, mashed potatoes and pie? Anyone cooking another meal today? I know we have enough leftovers to last us the weekend though and more so I’m going to be working up a few casseroles that I can throw in the slow cooker to mix things up a bit. And we still have a tailgate on Saturday and we plan on grilling up some good food. If you are looking for something a little different to make this weekend for another get together or even just a cozy Sunday at home then I have some yummy Cheesy Green Chili I think you will love.
I’ve been really into making chili that uses a beer base lately and I just think it adds so much flavor. And the fun part is that you can change the flavor by trying it with different types of beer. My current favorite is Extra Pale Ale and I thought it was great for this recipe.
I also used a pound of tomatillos that I had on hand but I think if you don’t have them or can’t find them you would also be okay without. The other thing you can customize is the heat. I just used one jalapeno with the seeds and ribs removed but you could use more or you could take up the heat by using a habenero pepper or something like that.
I used a mixture of turkey sausage and ground chicken but you could also mix up the flavors a bit by going with all of one or the other. I kept the spices simple and also just added a jar of salsa verde. We’ve had this a few times now and I plan on keeping it in our regular chili rotation!
Slow Cooker Cheesy Green Chili
For chili base:
- 1/2 pound ground chicken
- 1/2 pound ground turkey sausage
- 1 pound tomatillos
- 1 pepper (jalapeno, poblano, anaheim)
- 2 cups salsa verde
- 16 ounces canned navy beans drained and rinsed
- 12 oz bottle beer
- 1 teaspoon cumin
- 1 teaspoon cilantro
For cheese sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/2 cups milk
- 1 cup shredded cheese (I used Monterey Jack)
- Cook ground chicken and sausage in skilled over medium high heat until fully cooked
- Peel the husk from the tomatillos and rinse to remove sticky residue
- Cut off and discard the stem end and chop the tomatillos into small bite sized pieces
- Remove ends from pepper, remove ribs and seeds if desired and chop
- Add all chili ingredients to crock
- Cover and cook on low for 7-9 hours
- When chili is done prepare the cheese sauce by melting butter over medium high heat in saucepan
- Whisk in flour to form a paste
- Slowly stir in milk while whisking until smooth
- Bring to a simmer for 4-6 minutes until sauce thickens enough to coat spoon
- Remove from heat and stir in cheese until melted and smooth
- Stir into chili and let continue to heat for another 15 minutes
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