Buffalo Chicken Chili

By Hapemom

One of my favorites from Rachael Ray.

Ingredients

• 1 T. olive oil (EVOO)
• 2 T. unsalted butter
• 2 pounds ground chicken
• 2 cloves garlic chopped
• 2 ribs celery finely chopped
• 1 medium onion finely chopped
• 1 carrot finely chopped
• 1 jalapeño pepper seeded and finely chopped
• Salt
• Pepper
• 1-1/2 t. ground cumin
• 1 t. ground coriander
• 6 ounces beer
• 1/4 c. cayenne pepper hot sauce
• 1 15-ounce can tomato sauce

Details

Servings 8

Preparation

Step 1

Heat a dutch oven over high heat. Add the olive oil and butter and melt together. Add the chicken and cook, breaking up the meat, for 6 minutes. Add the garlic, celery, onion, carrot and jalapeño. Season with salt, pepper, cumin and coriander, and cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2 to 3 minutes. Stir in the hot sauce and the tomato sauce. Reduce the heat to low and simmer the chili for 15 minutes.