1.19.2015

52 - Twenty One


It’s winter so it’s Bowl Season!  And what’s better in a bowl than chili?  This Spicy Buffalo Chili is a Diner favorite.

 

By the way, this is an award winning chili in at least two (2) counties!

 

 

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.

 

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