The following soup recipe is usually made at our house around the time of the SuperBowl. I recieved the recipe from D. Brandes, who won the Brookside Christian Reformed Church Chili cook off with it in 2007 or 2008. I made it this weekend for a party, and was asked for the recipe. Here you go!
BUFFALO CHICKEN CHILI
1 T extra-virgin olive oil
2 T butter
2 pounds chicken
2 garlic cloves, chopped
1 medium onion, chopped
1 carrot, finely chopped
2 jalapeno, seeded and finely chopped
salt and pepper
1 1/2 t ground cumin
1 tsp ground coriander
12 ounces beer (your favorite brew)
1/4 cup cayenne pepper hot sauce (optional)
One 15 ounce can tomato sauce
Mild Buffalo sauce from Buffalo Wild Wings (I use Cookies Hot Wing sauce - made in Iowa) to taste. 3/4 bottle
1 can northern beans
BLUE CHEESE CORN MUFFIN PANCAKES
One 8.5 ounce Jiffy brand muffin mix
1/3 C milk
1 large egg
2 scallions, finely chopped
3/4 C crumbled blue cheese (4 ounces)
Directions:
1. Heat a medium dutch oven or large skillet over HIGH heat. Add olive oil, and butter. Add the chicken and cook, breaking up the meat. Add garlic, celery, onion, carrot and jalapeno. Season with salt, pepper, cumin and coriander. 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, 8 minutes or so. Stir in the hot sauce, tomato sauce, northern beans and buffalo wings sauce. Reduce heat to LOW and simmer the chilli for 15 minutes.
2. Prepare the corn muffin mix with the milk and egg according to directions for corn pancakes. Stir in the scallions and blue cheese. Heat a nonstick griddle or large skillet over MEDIUM heat. Nest a small piece of butter in a paper towel and rub over pan. Drop rounded Tablespoons of batter into the pan. Cook the pancakes until bubbles from at the edges, then flip them and cook until golden all over, about 2 min per side. You will have enough for 20 pancakes. Serve 2 pancakes with each mug of chili.
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