I did follow the traditional "Texas" style of chili making and did not include beans. This recipe is very thick, savory, and meaty. One of my variations is to use two types of chicken meat for added flavor and texture. I use the traditional ground chicken, and I also include whole shredded chicken from a store bought rotisserie chicken. If you prefer beans in your chili, please feel free to add them (I think pinto beans would be very good). I included plenty of aromatics (vegetables) cooked until soft and brown, and a good dose of Louisiana hot pepper sauce for heat. The addition of beer adds some flavor but mostly assist in deglazing the pan which is very important in this recipe since I recommend cooking this chili in a stainless steel pan (do not use a non-stick pan) in order to generate lots of those yummy brown bits (fond) that stick to the bottom of the pan (which is always a good thing!).
Starting with a store bought rotisserie chicken, shred the chicken from the bones (discarding the skin), and temporarily store the meat in a bowl. If you feel the need to roast your own chicken go for it, but in this case, I think a store bought roasted chicken saves lots of time and energy.
Some people (like my daughter) prefer to opt for larger cuts of meat and cut the chicken into cubes rather than shred. This option is up to you. I prefer the shredded meat because it adds a thicker texture to the chili, and also adds more surface area to blend with sauce.
For the aromatics (vegetables), start with 2 carrots, 3 celery stalks, 1 red bell pepper, and 1 medium onion.
The addition of diced jalapeño pepper(s) is optional for extra heat.
Cut the vegetables into a fine dice.
(Discard the seeds of the red bell pepper.)
Once again, the fine dice adds more surface area to the chili, which adds a more thicker texture, and richer flavor when sautéed.
Next, mince 5 cloves of garlic.
For the spices, you will need 2 Tbs of Chili Powder, 3 tsp of ground cumin, and 1 tsp of ground coriander.
Add additional spices (plus salt and pepper) as your taste desires when the chili is completed.
Finally you will need one 14.5 oz. can of diced tomatoes, one 15 oz. can of tomato sauce, 1/2 cup of Louisiana cayenne hot pepper sauce (give or take), and one 12 oz bottle of beer for deglazing the pan.
Start by cooking the ground chicken meat in a med-high heatedpan with a little olive oil.
I prefer a stainless steel pan so that the meat will form little browned bits (called fond) that will stick to the bottom of the pan and provide lots of concentrated flavor later on.
Season the meat with salt and pepper.
Make sure the meat gets good and brown (Browning = Flavor).
Use the same pan to brown the vegetables in the next step, in order to get the browned bits released from the bottom of the pan.
Add 3 Tbs of butter to the pan and cook the vegetables over med-high heat, for at least 10 to 15 minutes, until the vegetables are soft, tender, and the onions start to brown.
Once again, add some salt (and/or pepper).
With a wooden spoon, scrape up all of the brown bits from the cooked meat which will add intense flavor to the chili.
Browning equals flavor, so do not rush this step.
Note the brown bottom on the stainless steel pan when you are finished cooking the meat and vegetables. This is pure flavor!
The beer will be used to deglaze the pan, and add this concentrated flavor to the chili.
Add the cooked chicken and vegetables back to the pan and clear a spot in the center of the pan to cook the spices for 30 seconds.
Add about 1 Tbs of olive oil to the center of the pan then add the garlic and spices. Stir around and cook for about 30 seconds.
At this point, the bottom of the pan will be very brown with food and spices sticking.
Add 12oz of a good beer to the pan and stir with a wooden spoon to deglaze the pan, and dissolve all of the brown bits stuck on the bottom.
Finally add the tomato sauce, diced tomatoes, and hot sauce.
Simmer to the desired thickness that you prefer.
Season with salt and pepper to taste.
Add additional spices if desired.
Garnish with your favorite condiments.
I prefer sour cream, chopped green onions, and served with a warm bread stick.}?>
Buffalo Chicken Chili (serves 6)
|1 Tbs. (15 mL) olive oil||saute until browned||combine||simmer 5 min||simmer 15 min or until thickened||season|
|1 lb. (450 g) ground chicken|
|salt & pepper|
|2 Tbs. (30 g) unsalted butter||saute until soft|
|3 celery ribs||chop fine|
|1 medium onion|
|1 red bell pepper|
|5 garlic cloves||toast 30 sec in pan|
|2 Tbs. (15 g) chili powder|
|2 tsp. (4 g) ground cumin|
|1 tsp. (2 g) ground coriander|
|1 Tbs. (15 mL) olive oil|
|1 rotisserie chicken||shred meat|
|12 oz. (355 mL) beer (good micro brew)|
|1/2 cup (120 mL) cayenne pepper hot sauce|
|15 oz. can (425 g) tomato sauce|
|14.5-oz. (410 g) can diced tomatoes|
|salt & pepper|
|12 oz. (355 mL) beer||drink while chili simmers|
Tony Olson has a passion for cooking and playing around with cooking gadgetry. He is currently experimenting with rice-cookers and the plethora of tasty dishes that can be created in these one pot wonders.