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Chef Jeff’s Buffalo Chicken Chili




Source of Recipe


Chef Jeff Igel, head of the culinary arts department at Fox Valley Technical College


List of Ingredients




¼ cup canola or similar oil

1 cup large dice onion

1 cup large dice celery

½ cup diced sweet red pepper

½ cup diced sweet green pepper

hot diced peppers, as desired

2 pounds chicken breast, medium chunks

2 tablespoons fresh chopped garlic

½ cup all-purpose flour

6 cups tomatoes, fresh or canned

1 12-ounce bottle chili sauce

½ cup hot pepper sauce (or as desired)

1 tablespoon brown sugar

1 tablespoon chicken bouillon or base

1 tablespoon ground chili powder

1 teaspoon ground cumin

seasoned salt to taste

ground black pepper, to taste

1 16-ounce can chili beans

1 16-ounce can garbanzo beans

1 16-ounce can kidney beans

Recipe



• In the oil, saute the onions, celery and peppers until carmelization begins.

• Add the chicken breast chunks and garlic and simmer until done. Add the flour to pick up any free oil and produce a roux.

• Add the tomatoes, chili sauce and hot pepper sauce and simmer with all of the spices and salts for 30-45 minutes to allow the flavors to marry.

• Stir in the chili, garbanzo, and kidney beans. Return to simmer.

• Serve with crumbled Wisconsin blue cheese and your favorite beer.