Buffalo Chicken Chili and Cheddar Bay Biscuits

Buffalo Chicken Chili

recipe from Cooking for Engineers


1 tbsp. olive oil

1 lb. ground chicken

salt & pepper

2 tbsp. unsalted butter

3 celery ribs, chopped finely

2 carrots, chopped finely

1 medium onion, chopped finely

1 red bell pepper, chopped finely

5 garlic cloves

2 tbsp. chili powder

2 tsp. ground cumin

1 tsp. ground coriander

1 tbsp. olive oil

1 rotisserie chicken, shredded

12 oz beer

1/2 c. cayenne pepper hot sauce (I used Frank's Red Hot Buffalo Wing Sauce)

15 oz. can tomato sauce

14.5 oz. can diced tomatoes


Starting with a store bought rotisserie chicken, shred the chicken from the bones (discarding the skin), and temporarily store the meat in a bowl. If you feel the eed to roast your own chicken go for it, but in this case, a store bought chicken saves a lot of time and energy.


For the aromatics, start with 2 carrots, 3 celery stalks, 1 red bell pepper and 1 medium onion. The addition of diced jalapeno peppers is optional for extra heat. Cut the vegetables into a fine dice. Next, mince 5 cloves of garlic.


For the spices, you will need 2 tbsp. of chili powder, 3 tsp of ground cumin, and 1 tsp. of ground coriander. Add additional spices (plus salt and pepper) as your taste desires when the chili is completed.


Start by cooking the ground chicken meat in a medium high heated pan with a little olive oil. Use a stainless steel pan if possible so that the meat will form little browned bits that will stick to the bottom of the pan and provide lots of concentrated flavor later on. Season the meat with salt and pepper. Make sure the meat gets good and brown (browning=flavor). When the meat is cooked, reserve the chicken for later use.


Use the same pan to brown the vegetables in the next step, in order to get the browned bits released from the bottom of the pan. Add 3 tbsp. of butter to the pan and cook the vegetables over medium high heat, for at least 10 to 15 minutes, until the vegetables are soft, tender, and the onions start to brown. Once again, add some salt and/or pepper. With a wooden spoon, scrape up all of the brown bits from the cooked meat which will add intense flavor to the chili. Browning equals flavor, so do not rush this step.


Add the cooked chicken and vegetables back to the pan and clear a spot in the center of the pan to cook the spices for 30 seconds. Add about 1 tbsp. of olive oil to the center of the pan then add the garlic and spices. Stir around and cook for about 30 seconds.


At this point, the bottom of the pan will be very brown with food and spices sticking. Add 12 oz. of a good beer to the pan and stir with a wooden spoon to deglaze the pan, and dissolve all of the brown bits stuck on the bottom. Finally add the tomato sauce, diced tomatoes, and hot sauce. Simmer to the desired thickness that you prefer. Season with salt and pepper to taste. Add additional spices if desired. Garnish with your favorite condiments (I sprinkled it with blue cheese crumbles) and serve.




Copycat Cheddar Bay Biscuits

recipe adapted from Recipezaar


2 1/2 c. Bisquick baking mix

4 tbsp. cold butter

1 c. sharp cheddar cheese, grated

3/4 c. cold whole milk

1/4 tsp. garlic powder


To brush on top:

4 tbsp. butter, melted

1 tsp. garlic powder

1/2 tsp. dried parsley flakes

(I additionally used hand-ground garlic salt)


Preheat oven to 400F. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas. Add cheddar, milk and 1/4 tsp. garlic powder. Mix by hand until combined, but do not over mix.


Drop by 9 equal portions onto greased cookie sheet. Bake for 15-17 minutes or until tops are light brown. Melt butter in a bowl. Stir in garlic powder and parsley flakes. Use a pastry brush to spread garlic butter over tops of biscuits. Finish by grinding additional hand ground garlic salt over top.

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Taken on February 11, 2010