Buffalo Chicken Chili

1 Tbs. (15 mL) olive oil
1 lb. (450 g) ground chicken
salt & pepper
2 Tbs. (30 g) unsalted butter
salt
3 celery ribs chop fine
2 carrots
1 medium onion
1 red bell pepper
5 garlic cloves
2 Tbs. (15 g) chili powder
2 tsp. (4 g) ground cumin
1 tsp. (2 g) ground coriander
1 Tbs. (15 mL) olive oil
1 rotisserie chicken
12 oz. (355 mL) beer
1/2 cup (120 mL) cayenne pepper hot sauce
15 oz. can (425 g) tomato sauce
14.5-oz. (410 g) can diced tomatoes

Start by cooking the ground chicken meat in a med-high heatedpan with a little olive oil.

Season the meat with salt and pepper.

When the meat is cooked, reserve the chicken for later use.

Use the same pan to brown the vegetables in the next step, in order to get the browned bits released from the bottom of the pan.

Add 3 Tbs of butter to the pan and cook the vegetables over med-high heat, for at least 10 to 15 minutes, until the vegetables are soft, tender, and the onions start to brown.

Once again, add some salt (and/or pepper).

With a wooden spoon, scrape up all of the brown bits from the cooked meat which will add intense flavor to the chili.

Add the cooked chicken and vegetables back to the pan and clear a spot in the center of the pan to cook the spices for 30 seconds.

Add about 1 Tbs of olive oil to the center of the pan then add the garlic and spices. Stir around and cook for about 30 seconds.

At this point, the bottom of the pan will be very brown with food and spices sticking.

Add 12oz of a good beer to the pan and stir with a wooden spoon to deglaze the pan, and dissolve all of the brown bits stuck on the bottom.

Finally add the tomato sauce, diced tomatoes, and hot sauce.

Simmer to the desired thickness that you prefer.

Season with salt and pepper to taste. Add additional spices if desired. Garnish with your favorite condiments.


Serving Size: Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user KMBACHMAN22.