Buffalo Chicken Chili

This is probably the third time I’ve made this dish since discovering it in an old 2006 issue of the Rachael Ray magazine several years ago.  And if I made it more than once, then you know it’s good!  This is a lean, spicy, tasty chili that evokes images of bar food.  Matt and I both absolutely love it.  Enjoy!

1 tbs EVOO
2 tbs unsalted butter
2 lbs. ground chicken
2 garlic cloves, minced
2 celery ribs, finely chopped
1 carrot, grated
1 jalapeno, seeded and finely chopped
Salt and pepper
1 1/2 tsp ground cumin
1 tsp ground coriander
1 tsp sweet paprika
6 oz. beer
1/4 to 1/2 cup buffalo sauce, homemade or store-bought
1 (15 oz.) can tomato sauce
Blue cheese crumbles
2 scallions, thinly sliced

Heat a Dutch oven on high heat. Add the EVOO and butter. Cook the chicken, breaking up with a potato masher until no traces of pink remain. Add the garlic, celery, onion, carrot, and jalapeno. Season with salt, pepper, cumin, coriander, and paprika. Cook 5 minutes, until softened. Deglaze with the beer. Reduce the mixture over medium heat for about 3 minutes. Stir in the buffalo sauce and tomato sauce. Reduce the heat to medium-low or low heat and simmer at least 15 minutes, stirring occasionally so it doesn’t scorch. When it reaches your desired thickness, scoop into bowls and serve garnished with blue cheese crumbles and scallions.


About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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