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      Recipe: Buffalo Chicken Chili

      Scottie's Buffalo Chicken Chili

      with Blue Cheese-Corn Muffins

      (4-6 SERVINGS)

      1 T. Extra-Virgin Olive Oil 1/4 C. cayenne pepper hot sauce

      2 T. unsalted butter (plus more for greasing) 1-15 ounce can tomato sauce

      2 pounds ground chicken (I prefer chicken breast)

      2 garlic cloveschopped Blue Cheese-Muffin Ingredients

      2 celery ribsfinely chopped 1-8.5 ounce Jiffy Corn Muffin Mix

      1 medium onionfinely chopped 1/3 C. milk

      1 carrotfinely chopped 1 large egg

      2 jalapenosseeded and finely chopped 2 scallionsfinely chopped

      Salt and freshly ground pepper 3/4 C. crumbled blue cheese

      1 1/2 t. ground cumin

      1 t. ground coriander

      6 ounces beer of your choice

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      Directions for the Chili

      Heat a medium Dutch oven or large skillet over high heat. Add the olive oil, 1 turn of the pan, and the butter and melt together. Add the chicken and cook, breaking up the meat, for 6 minutes. Add the garlic, celery, onion, carrot and jalapeo. Season with salt, pepper, cumin and coriander, and cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2 to 3 minutes. Stir in the hot sauce and the tomato sauce. Reduce the heat to low and simmer the chili for 15 minutes.

      Directions for the Blue Cheese Corn Mug Toppers

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      One 8.5-ounce Jiffy-brand corn muffin mix

      1/3 cup milk

      1 large egg

      2 scallions (finely chopped)

      3/4 Cup crumbled blue cheese (4 ounces)

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      Prepare the corn muffin mix with the milk and egg according to package directions for corn pancakes. Stir the scallions and the blue cheese into the pancake batter.

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      Pan spray a muffin pan, cake pan or cupcake pan and make muffins according to box directions. Serve separate or on top of the chili.

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      NOTE: I prefer the mini muffin pans to make bite size muffins for the chili.

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