12.03.2012

Chili Queen


Guess what!?  I’m the Chili Queen!!


There was a “big” chili cook-off on recently, the same event I entered last year and won second, this year I won first place!  The Spicy Buffalo Chili worked its magic and made me the winner.  That means a plaque, $100 and the title HH gave me for a yea r – Chili Queen!  It’s so exciting.  Too bad the chili is too spicy for HH to enjoy, but the judges certainly enjoyed.



It looks like Spicy Buffalo Chili will now retire from this competition; I’ll have to work on something else for next year.  Hmmm, maybe a version of the Cincinnati Chili recipe DiAnne shared with me.  I have a little time to think about it.


Spicy Buffalo Chili

 2 tbsp olive oil
1 tbsp butter
2 lbs ground turkey
2 lbs boneless, skinless chicken chopped into bite sized pieces
3 cloves garlic, chopped
4 celery ribs, chopped
2 medium onions, chopped
2 carrots, grated
1 – 4 oz can chopped jalapenos
Salt and pepper to taste
2 tsp ground cumin
2 tsp coriander
2 tsp chili powder
½ tsp cayenne powder
1 – 12 oz bottle pale ale beer
1 cup buffalo sauce (Frank’s Red Hot works well)
2 – 15 oz cans tomato sauce

Crumbled blue cheese (garnish)
Green onions finely chopped (garnish)

 Heat a Dutch oven over high heat.  Add olive oil and butter, melt.  Add chicken and turkey, break up and cook meat until well done.  Add garlic, celery, onions, carrots and jalapenos.  Season with salt and pepper to taste, add cumin, coriander, chili powder, cayenne; cook vegetables until soft.  Add beer and scrape any brown bits off bottom of pan.  Cook over medium/high heat about five (5) minutes.  Stir in hot sauce and tomato sauce.  Reduce heat to low and simmer until chili is done, at least 30 minutes.  Makes one gallon.


Enjoy!

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