Buffalo Chicken Chili

This chili is superb! Even better than that, it doesn't have to sit in the crockpot all day! I grilled some chicken breasts earlier in the day and shredded them. Then I added it with the spices! So easy and really tasty! I also made the bleu cheese cornbread, which complemented the chili really well, but next time I'll probably use a bit less cheese, so it's not so overpowering. I will DEFINITELY be making this again!!!!

This recipe come from Beth Cooks.

Chili adapted from this Rachael Ray recipe

1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan

2 tablespoons unsalted butter, plus more for greasing

2 pounds ground chicken (I used shredded breasts)

2 garlic cloves, chopped

2 celery ribs, finely chopped

1 medium onion, finely chopped

1 carrot, finely chopped

1 jalapeño, seeded and finely chopped (optional)

Salt and freshly ground pepper

1 1/2 teaspoons ground cumin (half a palmful)

1 teaspoon ground coriander (one-third palmful)

1 tsp paprika

12 ounces beer (your favorite brew)

1/2 cup cayenne pepper hot sauce (Franks!)

One 15-ounce can tomato sauce

One 8.5-ounce Jiffy-brand corn muffin mix prepared according to package instructions

3/4 cup crumbled blue cheese (about 4 ounces)

I can beans (optional)

Directions:

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, breaking up the meat, for 6 minutes. Add the garlic, celery, 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. Add beans if using. Reduce the heat to low and simmer the chili for 15 minutes.

**For cornbread: Mix according to package instructions and place in 8x8 baking dish. Sprinkle with blue cheese crumbles. Bake for 20 -25 minutes.