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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Buffalo Chicken Chili Recipe

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This recipe for Buffalo Chicken Chili is from Ruth Paull Lamb & Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tbsp. olive oil
2 tbsp. butter
2 lbs. ground chicken
2 garlic coves, minced
2 celery ribs, finely chopped
2 carrots, finely chopped
1 jalepeno, finely chopped
Salt & pepper
1 1/2 tsp. ground cumin
1 tsp. chili powder
6 oz. beer
1/4 c. Frank's Red Hot Sauce
1 15 oz. can tomato sauce
3/4 c. crumbled blue cheese
Directions:
Directions:
Heat a large skillet over high heat. Add olive oil and butter. Add the chicken and cook for 6 minutes. Add the garlic, celery, carrot and jalepeno. Season with salt, pepper, cumin and chili powder. Add the beer and scrape up bits from bottom of pan. Reduce the mixture over medium heat for 2 to 3 minutes. Stir in hot sauce and tomato sauce. Reduce heat to low and simmer the chili for 15 minutes. Top each serving with crumbled blue cheese.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
For an extra 'kick' add Keith Krahnke's Ground Red Peppers to taste.

 

 

 

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