Chili for Chilly Days
Fall is in the air, and for a lot of folks that means it’s time to make chili, and with good reason.
A hot, and spicy, bowl of chili will warm you up every time.
If you’re looking for a slightly different chili recipe to try, this one below uses the new Buffalo-style hot sauce that Tabasco makes. Other Buffalo-wing sauces certainly could be used, too.
The real twist here, though, is the garnish: Blue cheese—also served in dressings with Buffalo chicken wings—is sprinkled on the chili instead of the usual cheddar or Monterey Jack.
BUFFALO CHICKEN CHILI
3 tablespoons vegetable oil
2 celery stalks, diced
1 medium onion, diced
1 green bell pepper, seeded and diced
2 large garlic cloves, minced
1 pound ground chicken or turkey
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 teaspoons salt
1 28-ounce can fire-roasted diced tomatoes
1/2 cup water
1/4 cup Tabasco brand Buffalo Style Hot Sauce
1 15.5-ounce can pinto beans, rinsed and drained
3 tablespoons crumbled blue cheese
Heat oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper and
garlic; cook about 5 minutes or until vegetables are tender-crisp. Remove vegetables
to bowl with slotted spoon.
Add remaining tablespoon oil to same saucepan. Cook ground chicken over medium
high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin
and salt; cook 1 minute.
Add tomatoes with their liquid, water and Tabasco Buffalo Style Hot Sauce. Heat to
boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring
occasionally. Add beans; cook 5 minutes longer.
To serve, top each serving with some crumbled blue cheese.
Makes 6 servings.
Recipe and photo courtesy of the McIlhenny Co.
