Tillamook Test Kitchen: Slow Cooker Chili
It is that time of year! The weather is getting chillier, leaves are changing color and footballs are flyin’. That’s right, it’s chili season! In honor of chili season I decided to cook up a batch and test the impact that Tillamook Medium Cheddar and Tillamook Natural Sour Cream has on the flavor of chili.
By itself the chili was a hit — a little spicy, but oh-so-good. When we added the Medium Cheddar not much changed in terms of flavor, but the texture turned into a delicious gooey delight! We almost couldn’t add enough cheese – but then again, we ARE cheese lovers.
Next, we added Tillamook Natural Sour Cream. Unlike the cheese, the sour cream effected the flavor greatly, gaving the chili, well… a sour taste. In small portions (about a tablespoon) the sour cream complimented the flavor. But anything more and you run the risk of the sour cream overpowering your chili.
- 1 lb. ground beef
- 1 package mild Jimmy Dean sausage
- 3 cans diced tomatoes
- 1 can diced hot green chilies
- 1 can black beans
- 2 cans kidney beans
- 1 can sweet corn
- ½ diced onion
- 4 tbsp. chili powder
- 3 tbsp. salt
In a large skillet, brown ground beef and sausage over a medium heat. Once finished, drain any excess grease and add both to your slow cooker.
Pour in all 3 cans of diced tomatoes and green chilies – with their juices.
Add the remaining ingredients but make sure to drain the juice from the cans of black beans, kidney beans and sweet corn first.
Turn your slow cooker temperature to medium and wait at least 3 hours before serving, stirring occasionally.