Buffalo Chicken Chili with Blue Cheese Biscuits
- 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
- 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
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:
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.