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This chili is a bit different from your standard ground beef version. It’s supposed to taste like Buffalo wings but be a bit healthier.
Step One: Heat a medium Dutch oven or large skillet over high heat. Add 1 T EVOO and 2 T butter and melt together. Add 2 pounds of ground chicken and cook, breaking up the meat, for 6 minutes.
Step Two: While the chicken is cooking, chop two cloves of garlic, 2 celery ribs (I used more), 1 medium onion, 1 carrot (I used more), and 1 jalapeno (I omitted).
Step Three: Add the garlic, celery, onion, carrot and jalapeno to the meat. Season with salt, pepper, 1 1/2 tsp cumin, 1 tsp corriander, and cook for 5 minutes.
Step Four: Add 6 oz of 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. Give the rest of the beer to your husband or drink it yourself.
Step Five: Stir in 1/4 cup (I used way less) hot sauce and 15 oz tomato sauce. Reduce the heat to low and simmer the chili for 15 minutes. (Some chili powder would be good to add, too.)
Step Six: While the chili is simmering, make what makes this dish extra special, the Blue Cheese-Corn mug toppers. You’ll need 1 box of Jiffy corn muffin mix, 1/3 cup milk, 1 egg, 2 scallions (I omitted), and 4 oz. crumbled blue cheese. Mix these ingredients together.
Step Seven: Heat a nonstick skillet over medium heat. Spray the pan or coat with butter. Drop rounded tablespoons of the batter into the pan. Cook about 2 minutes per side. This will make about 20 pancakes.
Step Eight: It’s eating time!
Put a layer of chili in your bowl.
Top with a pancake.
Put in another layer of chili.
Top with a pancake.