Scottie's Buffalo Chicken Chili
with Blue Cheese-Corn Muffins
1 T. Extra-Virgin Olive Oil ¼ C. cayenne pepper hot sauce
2 T. unsalted butter (plus more for greasing) 1-15 ounce can tomato sauce
2 pounds ground chicken (I prefer chicken breast)
2 garlic cloves—chopped Blue Cheese-Muffin Ingredients
2 celery ribs—finely chopped 1-8.5 ounce Jiffy Corn Muffin Mix
1 medium onion—finely chopped 1/3 C. milk
1 carrot—finely chopped 1 large egg
2 jalapenos—seeded and finely chopped 2 scallions—finely chopped
Salt and freshly ground pepper ¾ C. crumbled blue cheese
1½ t. ground cumin
1 t. ground coriander
6 ounces beer of your choice
Directions for the Chili
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. Reduce the heat to low and simmer the chili for 15 minutes.
Directions for the Blue Cheese Corn Mug Toppers
One 8.5-ounce Jiffy-brand corn muffin mix
1/3 cup milk
1 large egg
2 scallions (finely chopped)
¾ Cup crumbled blue cheese (4 ounces)
Prepare the corn muffin mix with the milk and egg according to package directions for corn pancakes. Stir the scallions and the blue cheese into the pancake batter.
Pan spray a muffin pan, cake pan or cupcake pan and make muffins according to box directions. Serve separate or on top of the chili.
NOTE: I prefer the mini muffin pans to make bite size muffins for the chili.