Buffalo Chicken Chili With Blue Cheese Corn Mug Toppers Recipes

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BUFFALO CHICKEN CHILI WITH BLUE CHEESE-CORN MUG TOPPERS



Buffalo Chicken Chili With Blue Cheese-Corn Mug Toppers image

Make and share this Buffalo Chicken Chili With Blue Cheese-Corn Mug Toppers recipe from Food.com.

Provided by gobruijns

Categories     < 60 Mins

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 19

1 tablespoon extra virgin olive oil, 1 turn of the pan (EVOO)
2 tablespoons unsalted butter, plus more for greasing
2 lbs 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 & freshly ground black pepper
1 1/2 teaspoons ground cumin (half a palmful)
1 teaspoon ground coriander (one-third palmful)
6 ounces beer (your favorite brew)
1/4 cup cayenne pepper hot sauce
1 (15 ounce) can tomato sauce
8 1/2 ounces jiffy-brand corn muffin mix
1/3 cup milk
1 large egg
2 scallions, finely chopped
3/4 cup crumbled blue cheese (about 4 ounces)

Steps:

  • 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. Reduce the heat to low and simmer the chili for 15 minutes.
  • Prepare the corn muffin mix with the milk and egg according to package directions for corn pancakes. Stir the scallions and the blue cheese into the pancake batter. Heat a nonstick griddle pan or large skillet over medium heat. Nest a small piece of butter in a paper towel and rub over the pan. Drop rounded tablespoons of the batter into the pan. Cook the pancakes until bubbles form at the edges, then flip them and cook until golden all over, about 2 minutes per side. You will have enough batter for about 20 pancakes.
  • Serve 2 pancakes with each mug of chili. (I shove a second one in the mugs halfway through). Serve extra mug toppers and hot sauce at the table.

Nutrition Facts : Calories 809, Fat 33.4, SaturatedFat 13.4, Cholesterol 250.1, Sodium 2191.7, Carbohydrate 59.9, Fiber 7.3, Sugar 19.8, Protein 63.2

RACHAEL'S BUFFALO CHICKEN CHILI WITH BLUE CHEESE CORN MUG TOPPERS



RACHAEL'S BUFFALO CHICKEN CHILI WITH BLUE CHEESE CORN MUG TOPPERS image

Categories     Soup/Stew     Chicken

Yield 4 mugs

Number Of Ingredients 19

1 T EVOO, turn of the pan
2 T unsalted butter
2 lbs ground chicken
2 garlic cloves
2 celery ribs
1 medium onion
1 carrot, finely chopped
1 jalapeno, seeded and finely chopped
S&P
1.5 t ground cumin
1 t ground coriander
6 oz beer
1/4 cup cayenne pepper hot sauce
15 oz can tomato sauce
8.5 oz Jiffy brand corn muffin mix
1/3 cup milk
1 large egg
2 scallions
3/4 cup crumbled blue cheese

Steps:

  • Heat a medium Dutch oven or large skillet over high heat. Add the olive oil, 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 jalapeno. Season with S&P, 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 tomato sauce. Reduce to low heat and simmer the chili for 15 minutes. Prepare the corn muffin mix with the milk and egg according to package directions for corn pancakes. Stir the scallions and the blue cheese into the pancake batter. Heat a nonstick griddle pan or large skillet over medium heat. Nest a small piece of putter in a paper towel and rub over the pan. Drop rounded tablespoons of the batter into the pan. Cool the pancakes until bubbles form at the edges and then flip over, about 2 minutes per side until golden. Serve pancakes with each mug of chili.

BUFFALO CHICKEN CHILI



Buffalo Chicken Chili image

This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h40m

Yield 6 servings.

Number Of Ingredients 10

1 can (15-1/2 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup Buffalo wing sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breast halves
1 package (8 ounces) cream cheese, cubed and softened
Optional toppings: Crumbled blue cheese, chopped celery and chopped green onions

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.

Nutrition Facts : Calories 337 calories, Fat 16g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1586mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

BUFFALO CHICKEN CHILI



Buffalo Chicken Chili image

I won a blind taste test chili cookoff with this chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.

Provided by Lisa Arlotti

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Chicken Chili Recipes

Time 1h30m

Yield 10

Number Of Ingredients 16

1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 pounds ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 stalks celery, finely chopped
5 cloves garlic, chopped
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground paprika
salt and pepper to taste
½ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can white kidney or cannellini beans, drained
1 (19 ounce) can red kidney beans, drained

Steps:

  • Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
  • Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.

Nutrition Facts : Calories 301.4 calories, Carbohydrate 30 g, Cholesterol 61.4 mg, Fat 8.6 g, Fiber 9.3 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 1152.4 mg, Sugar 4.9 g

BUFFALO CHICKEN CHILI



Buffalo Chicken Chili image

Enjoy dinner with this easy two-step chicken and vegetables chili recipe made using Progresso® chicken broth - a wonderful meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 large onion, chopped (1 cup)
1 medium red or yellow bell pepper, chopped (1 cup)
2 cups cubed deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 cup Progresso™ chicken broth (from 32-oz carton)
1 tablespoon chili powder
5 or 6 drops Frank's™ RedHot™ Original cayenne pepper sauce
2 cans (15 oz each) pinto beans, drained
1 can (28 oz) crushed tomatoes, undrained
1 can (14.5 oz) diced tomatoes, undrained
1/2 cup sliced celery
1/2 cup crumbled blue cheese

Steps:

  • In 3-quart saucepan, heat oil over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.
  • Stir in remaining ingredients except celery and blue cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occasionally. Serve topped with celery and blue cheese.

Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g

RACHAEL RAY'S BUFFALO CHICKEN CHILI



Rachael Ray's Buffalo Chicken Chili image

Watched this recipe on TV, my daughter wanted to try it! It looked Yum-o. We did and my husband who is the worst for new food liked it!

Provided by Robinsoz

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
2 lbs ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
5 large garlic cloves, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
salt & freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 (15 ounce) can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what)
1 (15 ounce) can crushed tomatoes
1 (7 ounce) bag corn chips
1 (7 ounce) bag blue corn tortilla chips
3/4 lb blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat leaf parsley, chopped (a couple of handfuls)

Steps:

  • Preheat oven to 375°F or broiler to medium.
  • Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter.
  • Once the butter has melted and the pot is hot, add the ground chicken.
  • Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
  • Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper.
  • Cook, stirring frequently, for about 3-4 minutes.
  • Add the chicken stock and scrape up any brown bits on the bottom of the pot.
  • Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble.
  • Simmer for 8-10 minutes to let the flavors come together.
  • While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.
  • Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes.
  • If using the broiler, 2-3 minutes should do the trick.
  • Remove from the oven and sprinkle with the chopped parsley.
  • Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Nutrition Facts : Calories 1277.9, Fat 64.4, SaturatedFat 24.3, Cholesterol 214.3, Sodium 3266.1, Carbohydrate 94, Fiber 10.9, Sugar 15.3, Protein 84.4

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