Buffalo Chicken Chili
Serves
4-6
Ingredients:
2 tablespoons butter
2 pounds ground chicken
3 medium carrots, 1/4 inch dice
1 large onion, chopped
4 ribs celery, 1/4 inch dice
6 cloves garlic, minced
2 tablespoons butter
2 pounds ground chicken
3 medium carrots, 1/4 inch dice
1 large onion, chopped
4 ribs celery, 1/4 inch dice
6 cloves garlic, minced
2
jalapeno chiles, finely chopped
3 teaspoons cumin
2 teaspoons ground coriander
12 ounces India Pale Ale, or other flavorful beer
1/2 cup hot sauce (or to taste)
1 15 ounce can tomato sauce
3 teaspoons cumin
2 teaspoons ground coriander
12 ounces India Pale Ale, or other flavorful beer
1/2 cup hot sauce (or to taste)
1 15 ounce can tomato sauce
Salt
and freshly ground black pepper
Garnish:
crumbled Gorgonzola cheese
additional chopped celery
Directions:
Place a large pot over medium-high heat and add butter. When butter is melted and bubbling, add ground chicken and allow it to brown, cooking for 6-7 minutes and breaking it up with a spoon as you go along.
Add the carrot, onion, celery, garlic, jalapeno, cumin, and coriander. Cook, stirring frequently, for another 5-6 minutes or until vegetables begin to turn tender.
Add the beer and scrape up any brown bits on the bottom of the pot. Add the hot sauce and tomato sauce, and bring to a simmer. Simmer for 15-20 minutes, or until the vegetables are tender and the flavors have blended. Add salt and pepper to taste.
Serve chili topped with crumbled blue cheese and chopped celery.
