Rachael'S Buffalo Chicken Chili With Blue Cheese Co

Name: Rachael'S Buffalo Chicken Chili With Blue Cheese Corn Mug Toppers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 T EVOO, turn of the pan; 2 T unsalted butter; 2 lbs ground chicken; 2 garlic cloves; 2 celery ribs; 1 medium onion; 1 carrot, finely chopped; 1 jalapeno, seeded and finely chopped; S&P; 1.5 t ground cumin; 1 t ground coriander; 6 oz beer; 1/4 cup cayenne pepper hot sauce; 15 oz can tomato sauce; 8.5 oz Jiffy brand corn muffin mix; 1/3 cup milk; 1 large egg; 2 scallions; 3/4 cup crumbled blue cheese

Servings: persons

1 T EVOO, turn of the pan
2 T unsalted butter
2 lbs ground chicken
2 garlic cloves
2 celery ribs
1 medium onion
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
S&P
1.5 t ground cumin
1 t ground coriander
6 oz beer
1/4 cup cayenne pepper hot sauce
15 oz can tomato sauce
8.5 oz Jiffy brand corn muffin mix
1/3 cup milk
1 large egg
2 scallions
3/4 cup crumbled blue cheese

1
Heat a medium Dutch oven or large skillet over high heat. Add the olive oil, 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 jalapeno. Season with S&P, 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 tomato sauce. Reduce to low heat and simmer the chili for 15 minutes.
2
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. Heat a nonstick griddle pan or large skillet over medium heat. Nest a small piece of putter in a paper towel and rub over the pan. Drop rounded tablespoons of the batter into the pan. Cool the pancakes until bubbles form at the edges and then flip over, about 2 minutes per side until golden. Serve pancakes with each mug of chili.

1183

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 T EVOO, turn of the pan, 2 T unsalted butter, 2 lbs ground chicken, 2 garlic cloves, and more.

Yes, Rachael'S Buffalo Chicken Chili With Blue Cheese Corn Mug Toppers falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Rachael'S Buffalo Chicken Chili With Blue Cheese Corn Mug Toppers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions