Sunday, October 9, 2011

Buffalo Chicken Chili with Blue Cheese-Corn muffins

This is Rachel Ray's recipe that I've changed to fit our tastes.


1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter, plus more for greasing
2 pounds chicken, cut into bite size pieces
2 garlic cloves, chopped
1 medium onion, finely chopped or grated
1 carrot, finely chopped or grated
1 jalapeño, seeded and finely chopped
11/2 teaspoons ground cumin
1 teaspoon ground coriander
6 ounces beer (your favorite brew)
1/4 cup Frank's Hot Sauce
One 15-ounce can tomato sauce
One 8.5-ounce Jiffy-brand corn muffin mix
1/3 cup milk
1 large egg
2 scallions, finely chopped 
1 cup crumbled blue cheese (about 6 ounces)


  1. 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 through.
    Add the garlic, onion, carrot and jalapeño.
    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.
  2. Prepare the corn muffin mix with the milk and egg according to package directions. Stir the scallions and the blue cheese into the batter. Bake as directed.

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