Wednesday, September 24, 2014
Buffalo chicken chili
Now as most of you know, we live just outside of the City of Buffalo. Around here, people take their chicken wings and hot sauce very seriously and we don't use the word "Buffalo" in front of foods.... However, when I'm making a recipe for a wider audience that uses the flavors of Buffalo, I think it's appropriate. This chili combines chicken, celery, carrots, hot sauce, and blue cheese (all the flavors of chicken wings) in a chili base of tomatoes, spices, onion, and beans. We were a little unsure if we would really like it when I was first thinking about it, but we ended up loving it! The flavors combined so nicely and the spice and heat levels were perfect for us. This chili is a great choice for a game day afternoon or for dinner any cool evening. I highly recommend an icy cold beer to go along with it because this chili will definitely warm you up! This recipe will make about four servings.
Buffalo chicken chili
1 tablespoon olive oil
1 to 1-1/4 lbs. boneless, skinless chicken thighs, cut into bite-sized pieces
sea salt and freshly ground black pepper
1 medium white onion, chopped
3 garlic cloves, minced
2 celery stalks, chopped
1 large carrot, chopped
2-1/2 teaspoons chili powder
2 teaspoons ground cumin
1 can/jar (15-16 oz.) diced tomatoes
1 can (15-16 oz.) cannellini beans, drained
1 can (15-16 oz.) kidney beans, drained
about 3 tablespoons Frank's hot sauce
1-2 teaspoons white vinegar
crumbled blue cheese to taste, for topping
In a soup pot, warm the olive oil over medium heat. When hot, add the chicken and season with salt and pepper. Let brown on one side and then stir. Continue to cook until browned on all sides. Stir in the onion, garlic, celery, and carrot. Cook, stirring often, until the vegetables just begin to soften. Then stir in the chili powder and cumin and cook until fragrant, about 1 minute.
Stir in the diced tomatoes with their juices and let the mixture come to a low boil. Cook, stirring occasionally, until the chicken is cooked through and the vegetables are softened. Then stir in the beans and let the chili warm through. Add the hot sauce 1 tablespoon at a time to reach your desired heat level. Then stir in the vinegar 1 teaspoon at a time, to taste. Season with salt and pepper and let the chili heat through.
When hot, ladle into bowls and top with some crumbled blue cheese. Serve with corn chips or celery sticks, if desired.
What was I cooking one year ago?: peach & pecan streusel bread
Two years ago?: jalapeno-cheddar beer bread
Three?: buckwheat pancakes
4?: spinach and artichoke pizza