Rachael'S Buffalo Chicken Chili With Blue Cheese Corn Mug Toppers - cooking recipe

Ingredients

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

Preparation

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.