Heat a large skillet over high heat. Add the evoo and butter and melt together. Add the chicken and cook. Add the garlic, celery, onion, carrot, and jalapeno. Season with salt and pepper, cumin and coriander and cook for 5 minutes. Add the chicken stock and scrape up any browned bits from the bottom of the pan. Stir in the hot sauce and tomato sauce.
Reduce the heat to low and simmer the chili for 15 minutes. Serve with a sprinkle of blue cheese.
Originally Submitted
4/23/2009
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