Buffalo Chicken Chili

[George]

Kim and I a double recipe of this yesterday for a chili cook-off. It was a hit. If everyone who had some had bothered to vote, we would'a won first prize!

For camp chili, I would forgo the ground turkey and use just the meat from the rotisserie, use olive oil only, and maybe cut the veggies by half. Easy enuff to make in a dutch oven if ya carry the right seasonings with. Measure out stuff ahead of time. Or even make the chili ahead and use the frozen "block" as ice for the first day on the road. By the time ya get to camp, it's thawed.

BTW, this is not an original recipe, Kim snagged it off "Cooking For Engineers." Gotta give credit where due.


Buffalo Chicken Chili (serves 6)
3693 3694
1 Tbs. (15 mL) olive oil
1 lb. (450 g) ground turkey or chicken
salt & pepper
saute until browned

2 Tbs. (30 g) unsalted butter or more olive oil
salt
3 celery ribs
2 carrots
1 medium onion
1 red bell pepper
chop fine
saute until soft
(steam covered for 5 minutes, then 10 minutes uncovered)

5 garlic cloves
2 Tbs. (15 g) chili powder
2 tsp. (4 g) ground cumin
1 tsp. (2 g) ground coriander
1 Tbs. (15 mL) olive oil
add to "hole" in middle of vegetables
toast 30 seconds in pan

shredded meat from 1 rotisserie chicken
12 oz. (355 mL) beer (good micro brew or other dark beer)
1/2 cup (120 mL) cayenne pepper hot sauce (we recommend Franks Hot Sauce)
15 oz. can (425 g) tomato sauce
14.5-oz. (410 g) can diced tomatoes
salt & pepper to taste
combine all remaining ingredients
simmer 15 min or until thickened

Add beans if desired, red kidney, white navy, or black beans
Serve with condiments of your choice (sour cream, chopped chives, chopped cilantro)
Serve with corn bread, tortillas, or other hardy bread of your choice

[kayakinbiker]

I have a suggestion for real meat replacement.. I use this stuff called TVP..textured vegetable protein.. you can store it in a plastic container and it will keep for any trip.. reconstitutes with liquid and has the consistency of ground meat, but with veggie protein...if ya don`t have access to fresh meat.........don`t use it all the time but now and then for chili. spaghetti sauce......

[George]

Hey George,
For your Chilli recipe, you've got 12 oz. of beer down twice ... is that a misprint, or do you add a total of 24 oz. to the recipe?
It looks like really good chilli, can't wait to try it.

G wizz

Thanks, George. My editing skills are a little rusty. Fixed.

[DILLIGAF61]

I have a suggestion for real meat replacement.. I use this stuff called TVP..textured vegetable protein.. you can store it in a plastic container and it will keep for any trip.. reconstitutes with liquid and has the consistency of ground meat, but with veggie protein...if ya don`t have access to fresh meat.........don`t use it all the time but now and then for chili. spaghetti sauce......

textured veggi protien??????? ..........RUNAWAY ACCCCCKKKKKKKKKKK:eek::eek::eek::eek::eek::eek::ee k::eek:

[kayakinbiker]

textured veggi protien??????? ..........RUNAWAY ACCCCCKKKKKKKKKKK:eek::eek::eek::eek::eek::eek::ee k::eek:

Have ya ever tried it Dilli? I bet if i served ya somehting, you'd never know you ate what you think you ate....better still, if I didn't tell ya for days... you would not even twinge knowing about it! HAHA!!..........................

[George]

Ya know, if ya think about, all meat is really "textured vegetable protein." Go back a little more and it's all just sunlight. :p