Buffalo Chicken Chili with blue cheese-corn mug toppers

dinner
Originally uploaded by paintedbooklady.

1TBS olive oil
2TBS unsalted butter
2lbs ground chicken
2 garlic cloves, chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
salt and pepper
1 1/2tsp cumin
1tsp ground coriander
6oz beer( you can use anything, I used a chicory stout)
1/4 cayenne hot pepper sauce
15oz tomato sauce(I use Muir Glen)
1 8.5oz Jiffy Brand corn muffin mix
1/3C milk
1 large egg
2 scallions, finely chopped
3/4C blue cheese(about 4oz)

Heat a medium dutch oven or large skillet over high heat. Add olive oil and butter and melt together. Add chicken and cook, breaking up the meat, for about 6 minutes. Add garlic, celery, onion, carrot and jalapeno. Season with salt, pepper, cumin and coriander and cook 5 minutes. Add the beer and scrape up any browned bits. Reduce mixture for 2-3 minutes. Stir in hot sauce and tomato sauce. Reduce heat to low and simmer for about 15 minutes.

Prepare corn muffin mix according to box. Stir in scallions and blue cheese. Heat nonstick griddle or large skillet over medium heat. Rub butter over pan. Drop rounded tablespoons of batter onto pan. Cook until top bubbles and flip until golden all over, about 2 minutes. You should have enough batter for 20 pancakes. Serve with chili.

This recipe makes a wonderful chili. I did not put the hot sauce in since I am the only person that likes things spicy. I added to taste in my mug and that worked fine.

I would not put blue cheese in the pancakes next time. If you are a big fan go ahead. If not substitute cheddar or another cheese that you like. I found the blue cheese to be way too much.

Be sure to chop your vegetables rather small. Because this doesn't simmer very long they will not be tender if the pieces are too big. If you have a crowd larger then 4, or want leftovers, double this as it was only enough for 4 mugs.

This recipe is from Rachel Ray Everyday Magazine Feb/March.