This post was sort of a disaster in the making. I’ve been meaning to finalize this recipe and take photos for the blog for a few days, but things kept getting in the way. Finally I decided that I’d had enough and nothing was going to get in the way of me getting the post ready. It was 8:30 by the time I got home after working late and running some errands (I had an expiring Groupon – couldn’t let it go to waste!), but I set out to make the chili anyway.
I shouldn’t cook when I’m exhausted.
I forgot to add the beans! It’s delicious without them, but it was kind of soupy and something was clearly missing. Now, looking at the photos 3 days later, it’s clear that it was the beans. If you make this recipe, your chili will be thicker. Trust me, you want it that way.
So anyway, I finish cooking my accidentally bean-less chili and take a few photos to test my lighting… and my camera battery died. So the photos are a little washed out and the chili looks like soup. Oy.
Despite the comedy of errors, it’s a delicious chili and perfect for the Superbowl. The chicken and beans are tender, the sauce is spicy and rich, and the celery and carrots tone down the heat and round out the flavor. Blue Cheese Biscuits are perfect for dipping – or for eating on their own. Don’t leave them out; they really make the meal. They’re also incredibly addicting. I told myself I would only have one, but I ended up eating 4. Oops. Oh well, after the night I had, I deserved every last bite.
Buffalo Chicken Chili with Blue Cheese Biscuits
Prep Time: 10 minutes
Total Time: 40 minutes
This spicy stew combines the comfort of chili with the flavor of chicken wings. Blue cheese laden biscuits are the perfect accompaniment.
I don’t keep tomato juice on hand, since I never use it. For this recipe, I used the juice from one can of whole peeled tomatoes. The tomatoes themselves can be reserved for use in another recipe.
- 1 pound boneless, skinless Chicken Breasts
- 2 tablespoons Flour, divided
- 2 teaspoons Chili Powder, divided
- 2 tablespoons Olive Oil, divided
- 1 clove Garlic, minced
- 3 Carrots, peeled and chopped
- 3 ribs Celery, chopped
- 1 small Onion chopped
- 1 can (15.5 ounces) Cannellini Beans
- Juice from 1 can (15.5 ounces) Whole Peeled Tomatoes (about 1-1/2 cups)
- 1/2 cup Water
- 1/4 cup Hot Sauce
- 1 Tablespoon Butter
- Blue Cheese Biscuits (See recipe below)
- Cut the chicken breasts into bite-sized pieces. Toss with 1 tablespoon flour and 1 teaspoon chili powder. Heat 1 tablespoon of olive oil in a medium pot set over medium-high heat. Working in batches, add the chicken to the pan and cook for 4 minutes, or until lightly browned. Remove and repeat with remaining chicken.
- Add the remaining tablespoon of oil to the empty pan. Add the garlic, carrots, celery, and onion to the pan and cook for 5 minutes or until softened. Add the chicken, beans, tomato juice, water, hot sauce, and remaining chili powder. Bring to a boil, then reduce heat and simmer for 20 minutes. Remove from heat, add the butter, and stir until melted.
- Serve with blue cheese biscuits.
Blue Cheese Biscuits
Prep Time: 10 minutes
Total Time: 25 minutes
- 2 cups Flour
- 1-1/2 Tbs Baking Powder
- 1 dash Salt
- 2 tsp Sugar
- 4 tablespoons Butter
- 3/4 cup Milk
- 3 ounces Blue Cheese Crumbles
- 3 Green Onions, chopped
- Old Bay Seasoning
- Preheat the oven to 400*F.
- Mix together the flour, baking powder, salt, and sugar. Cut in the butter — the mixture will have a fine, crumbly texture with pea-sized lumps of butter. Gently mix in the milk, cheese, and green onions. Drop scant 1/4 cup portions of the batter onto a cookie sheet lined with parchment paper or a silpat.
- Bake for 15 minutes, or until the edges of the biscuits turn golden brown and the tops are dry. Remove from the oven and dust with Old Bay.