Buffalo Chicken Chili with Blue Cheese Cornbread

Helllooo! So, I have a confession to make. I forgot my camera at Jeff's brother's house on Sunday night....so that's the reason there was no weekend cooking recap. And let me tell you, there was a TON of cooking going on in our kitchen last weekend. And eating. And my pants are just a little tighter now.

Let's start with Friday. One of my favorite all time meals, Buffalo Chicken Chili! This is a Rachael Ray recipe that I have tweeked over the past few years. I've probably made it 15 times. It's so great!

With some blue cheese cornbread on the side, you cannot go wrong! Saturday morning, we had some bacon, egg, and cheese sandwiches for breakfast. That's my go-to when I need something quick in the morning. Next, I made some nutella fudge...yep.

I'll share that recipe soon, it's definitely a winner. I also started my homemade vanilla extract!

I know, I know. It doesn't look like much now, but in 8 weeks, this is gonna make a world of difference in my baking! I can't wait to try it out.

Saturday night, we headed over to Melissa and Matt's house for a pasta dinner. I made some garlic hummus to bring over. Easiest recipe on the planet! Just add all of your ingredients into your food processor and let 'er rip.

Mel decorated the table for the holidays :) 

Whole wheat penne with homemade vodka sauce and fresh basil, garlic bread, and salad. Yum.

Sunday morning, I was trying to find a way to use up some eggs, bacon, broccoli, and tomatoes that I had in the fridge. Frittata time!

I made a bacon and broccoli frittata with roasted tomato-basil sauce. I'll have to write the recipe for this to share with y'all. It's not as tough as it sounds! Sunday afternoon, we headed over to Erik and Kelley's for enchiladas.  Homemade salsa verde? Yes, please!

Now for this amazing recipe. If you love buffalo chicken like we do, you will freak over this one.

Start by chopping your veggies and shredding your chicken. You can also use ground chicken in here. 

Next, saute your veggies in some oil and butter, and add in your chicken and spices (cumin, coriander, paprika, salt and pepper). Then add in a beer.

Let this cook down for about 5 minutes, and add your tomato sauce and hot sauce. It must be Franks Ret Hot!

The recipe doesn't call for beans, but you can add a can of your choosing if you want. I think it adds just a little extra substance. I let this simmer for about 20 minutes while I made some cornbread, topped with blue cheese crumbles. OMG. Delicious!

I'm telling you, this is such a healthy, yummy meal that I bet you can't just eat one bowl!

In other news....one more day until my family gets in town! YESSS!!

BUFFALO CHICKEN CHILI WITH BLUE CHEESE CORNBREAD

Chili adapted from this Rachael Ray recipe

1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan

2 tablespoons unsalted butter, plus more for greasing

2 pounds ground chicken (I used shredded breasts)

2 garlic cloves, chopped

2 celery ribs, finely chopped

1 medium onion, finely chopped

1 carrot, finely chopped

1 jalapeño, seeded and finely chopped (optional)

Salt and freshly ground pepper

1 1/2 teaspoons ground cumin (half a palmful)

1 teaspoon ground coriander (one-third palmful)

1 tsp paprika

12 ounces beer (your favorite brew)

1/2 cup cayenne pepper hot sauce (Franks!)

One 15-ounce can tomato sauce

One 8.5-ounce Jiffy-brand corn muffin mix prepared according to package instructions

3/4 cup crumbled blue cheese (about 4 ounces)

I can beans (optional)

Directions:

1. Heat a medium Dutch oven or large skillet over high heat. Add the olive oil, 1 turn of the pan, and the 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. Add beans if using. Reduce the heat to low and simmer the chili for 15 minutes.

 **For cornbread: Mix according to package instructions and place in 8x8 baking dish. Sprinkle with blue cheese crumbles. Bake for 20 -25 minutes.

Comments

[Stephanie]

This is my kind of recipe! I met your sister Kelly on the plane from Atlanta to Minneapolis via the Pioneer Woman cookbook (I love her blog!) and she told me all about you!

Great blog and great food!

[Mr Canada]

Little promo for that diner in Calgary, The BELMONT, my favorite.
Loved the visit, big Hi to Jeff