Creamy Blue Cheese, crisp celery, succulent chicken, and a nice hot sauce kick. These are the things that make the buffalo wing a perennial favorite. But, deep fried wings aren’t exactly every day fare. This recipe pulls together all the flavors you love from buffalo chicken wings into a nourishing soup that’s perfect for a weeknight meal or an afternoon of watching football with friends. A topping of chopped celery and creamy Gorgonzola cheese gives the soup texture and an added layer of flavor. If you’re not a Blue Cheese lover, sub out the Gorgonzola for Feta cheese or Queso Fresco.
Buffalo Chicken Chili
By Lori & Paul
2 tablespoons butter
2 pounds ground chicken
3 medium carrots, 1/4 inch dice
1 large onion, chopped
4 ribs celery, 1/4 inch dice
6 cloves garlic, minced
2 jalapeño chiles, finely chopped
3 teaspoons cumin
2 teaspoons ground coriander
12 ounces India Pale Ale, or other flavorful beer
1/2 cup hot sauce (or to taste)
1 15 ounce can tomato sauce
Salt and freshly ground black pepper
crumbled Gorgonzola cheese, for garnish
additional chopped celery, for garnish
Place a large pot over medium-high heat and add butter. When butter is melted and bubbling, add ground chicken and allow it to brown, cooking for 6-7 minutes and breaking it up with a spoon as you go along.
Add the carrot, onion, celery, garlic, jalapeño, cumin and coriander. Cook, stirring frequently, for another 5-6 minutes or until vegetables begin to turn tender.
Add the beer and scrape up any brown bits on the bottom of the pot. Add the hot sauce and tomato sauce, and bring to a simmer. Simmer for 15-20 minutes, or until the vegetables are tender and the flavors have blended. Add salt and pepper to taste.
Serve chili topped with crumbled Gorgonzola and chopped celery.
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