Recipe: Buffalo Chicken White Chili
This weekend I was working with my pals at Deep South Cooking Outfitters down at the Dauphin Island Wings & Waves Cook-off. As one of the sponsors of the event we weren’t able to compete so the big boss asks me if I would throw together a white chicken chili to show off one of their amazing outdoor cookers.
After making the one hour drive to Dauphin Island I realized I had left my knife bag at home. I ended up doing all my prep and cooking 20 gallons of chili with a crappy dollar store bread knife, my Kershaw pocket knife and a cheap K-Mart BBQ spatula. True story.
Speaking of the chili, being as it was a hot wing cook-off I thought why not do a Buffalo Chicken White Chili. I started off with a classic mirapoix making sure to cut the celery and carrots into large bite size pieces to conjure the veggie sticks that usually come with a basket of wings. Other than that it was a pretty standard white chili except for the addition of some Hidden Vally Ranch Dressing mix to invoke the essence of the popular dipping sauce. Once the chili was served I then added bleu cheese crumbles and Buffalo wing sauce both as garnish. The result might be described as a slurpable Buffalo Wing.
|Buffalo Chicken White Chili||
- 2 boneless, skinless chicken breasts
- 2 boneless chicken thighs
- 2 onions, fine diced
- 1 bunch celery, rough chopped
- 1 bunch carrots, rough chopped
- 2 cloves garlic, minced
- 1 TBL flour
- 2 15.5 ounce cans white beans with liquid
- 2 quarts chicken stock
- 1 pkg. Hidden Vally Ranch Dressing mix
- 2 TBL cumin, plus a little for seasoning
- 1 TBL Chili powder, plus a little for seasoning
- Salt and pepper to taste
- Cooking oil
- 8 ounces shredded Monterrey or Pepper Jack
- 8 ounces Bleu cheese crumbles
- Frank’s Red Hot Sauce to taste
- Season the chicken to taste with cumin, chili powder, salt and pepper then grill until just done (slightly under is fine). Set aside.
- In a large stock pot over medium-high heat add oil. Once heated add the onions, carrots, celery and garlic and saute for four or five minutes. Add the flour and cook for another 5 minutes, stirring frequently.
- Dice the chicken and add to the roux. Add the beans as well and stir to blend.
- Add the chicken stock, Ranch mix, cumin and chili powder. Stir then bring to a simmer. Cook for about 10 minutes, stirring occasionally..
- Taste to check for seasoning, add salt and pepper if necessary. Reduce the heat to low, add the Jack cheese and stir until blended. Serve.
- Garnish with Bleu cheese and hot sauce to taste.
If chili is too thick you can add more chicken stock, white wine, beer or plain water. If it is too thin add more cheese.