Alright, I’m predicting this now: when I evaluate my blog stats in December 2015, this post will be in the top ten most popular for page views. I could be wrong, of course, but that’s my current prediction. And I predict such a thing because this meal is just SUCH a crowd-pleaser.
I mean, it’s chili. Everybody loves chili. And on top of that, it’s buffalo chicken chili!! Meaning it’s some kind of a buffalo chicken meal; and buffalo chicken anything is still insanely popular, with very good reason. This meal combines two of everyone’s faves; and as an added bonus, since we’re using chicken, it’s much leaner than regular chili. Oh, and it’s pretty spicy (though you absolutely can control the amount of heat!), and we all know capsicum in chiles speeds your metabolism, so this meal is pretty figure-friendly while still being rich and comforting.
I’ve been making it for years, and I couldn’t believe that I’d never photographed and shared it before now. This is one of the perennial favorites in my house, I make it once a year or so.
A few recipe notes: I use my own buffalo sauce, which is very hot and spicy! Feel free to sub in a store-bought or homemade buffalo sauce with less heat if you want. I highly recommend making sure that your ground chicken is at least partly dark meat. I know we’re all watching calories, but I’ve found that using all white meat just makes dry chili, which no one likes. And lastly, like any other chili, this one too will be more flavorful if it sits overnight before you serve it; though it’s still really tasty served the day of. I think that’s it! I hope y’all will enjoy this delicious bowl of comfort! And stay tuned for December 2015, when we find out if my prediction comes true!
Source: adapted from Every Day with Rachael Ray, February/March 2006
1 tbs olive oil
2 tbs unsalted butter
2 lbs. ground chicken, preferably with some dark meat included
1 medium onion, chopped
2 celery ribs, chopped
1 medium carrot, peeled and chopped
1 jalapeno, seeded and chopped
2 garlic cloves, minced
Kosher salt and black pepper
1 tbs ground cumin
1 tsp ground coriander
1 bottle beer
½ cup buffalo sauce
1 (15 oz.) can tomato sauce
Snipped chives or scallions, for garnish
Blue cheese crumbles, for garnish
Heat a medium soup pot or Dutch oven over medium-high heat. Add the olive oil and butter, melt them together, then add the ground chicken. Cook, breaking up the meat, until no traces of pink remain. Now add the onion, celery, carrots, and jalapeno. Cook, stirring frequently, until the veggies have softened, about 5 minutes. Now add the garlic and cook another 30 seconds. Season with salt and black pepper, then add the cumin and coriander. Stir to combine, then add the beer to deglaze. Use your spoon to scrape up all the flavorful browned bits from the bottom of the pot. Let the beer reduce 2 to 3 minutes.
Lower the heat to medium and add the buffalo sauce and tomato sauce. Stir to combine, then reduce the heat and simmer the chili for at least 30 minutes, stirring occasionally to prevent scorching on the bottom of the pot.
Taste for seasoning, then cool and store in the refrigerator overnight, or serve immediately. When you serve, garnish as much or as little as you want with the scallions and blue cheese crumbles. Serve with beer – it’s spicy, you’re gonna need it!