Buffalo Chicken Chili
A thick and hearty chili with all the flavors of buffalo wings!
Servings: 6 Servings
Calories: 311kcal
Ingredients
- 1 Tbsp oil
- 1 Tbsp butter
- 2 pounds ground chicken
- 4 garlic cloves minced
- 4 celery ribs finely chopped
- 1/2 medium onion finely chopped
- 2 carrots finely chopped
- 1 jalapeno finely chopped
- 1 tsp salt
- 3 tsp cumin
- 2 tsp coriander
- 1 1/2 cups chicken broth
- 6 ounces tomato paste
- 8 ounces tomato sauce
- 1/2 cup hot sauce
- Blue cheese crumbles
- Scallions chopped
Instructions
- On medium heat, warm oil and butter in a dutch oven
- Add the chicken and cook for about 5 minutes
- Add the garlic, celery, onion, carrots, and jalapeño
- Season with salt, cumin, and coriander and cook for another 5 minutes
- Deglaze with the chicken broth (pour in the broth) and cook for another 3-5 minutes
- Add tomato paste, tomato sauce, and hot sauce
- Simmer for 15 minutes and serve with blue cheese crumbles and chopped scallions
Notes
Deglazing with the beer, or pouring in the beer, is a cooking technique to remove the flavorful brown bits off the bottom of the pan and incorporating them in to the chili. If you prefer not to use beer, chicken broth is a great substitute.
For the corn "pancakes" Mix together 8 ounces corn muffin mix, 1/3 cup milk, 1 egg, 2 chopped scallions, and 3/4 cup crumbled blue cheese. On a hot buttered griddle pour a small amount of the batter and cook for 2 minutes or until bubbles start to form on the top. Flip and cook another 1-2 minutes until done.