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
� cup canola or similar oil
1 cup large dice onion
1 cup large dice celery
� cup diced sweet red pepper
� cup diced sweet green pepper
hot diced peppers, as desired
2 pounds chicken breast, medium chunks
2 tablespoons fresh chopped garlic
� cup all-purpose flour
6 cups tomatoes, fresh or canned
1 12-ounce bottle chili sauce
� 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 beansRecipe
� 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.
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