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1
Heat a medium Dutch oven or large skillet over high heat.
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2
Add the olive oil, 1 turn of the pan, and the butter and melt together.
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3
Add the chicken and cook, breaking up the meat, for 6 minutes.
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4
Add the garlic, celery, onion, carrot and jalapeno.
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5
Season with salt, pepper, cumin and coriander, and cook for 5 minutes.
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6
Add the beer and scrape up any browned bits from the bottom of the pan.
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7
Concentrate the flavor of the beer by reducing the mixture over medium heat for 2 to 3 minutes.
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8
Stir in the hot sauce and the tomato sauce.
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9
Reduce the heat to low and simmer the chili for 15 minutes.
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10
Prepare the corn muffin mix with the milk and egg according to package directions for corn pancakes.
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11
Stir the scallions and the blue cheese into the pancake batter.
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12
Heat a nonstick griddle pan or large skillet over medium heat.
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13
Nest a small piece of butter in a paper towel and rub over the pan.
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14
Drop rounded tablespoons of the batter into the pan.
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15
Cook the pancakes until bubbles form at the edges, then flip them and cook until golden all over, about 2 minutes per side.
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16
You will have enough batter for about 20 pancakes.
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17
Serve 2 pancakes with each mug of chili.
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18
(I shove a second one in the mugs halfway through).
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19
Serve extra mug toppers and hot sauce at the table.
