Buffalo Chicken Chili With Blue Cheese Corn Mug Toppers

From every day with rachael ray magazine

Steps

Heat a medium dutch oven or large skillet over high heat.

Add the olive oil , 1 turn of the pan , and the butter and melt together.

Add the chicken and cook , breaking up the meat , for 6 minutes.

Add the garlic , celery , onion , carrot and jalapeo.

Season with salt , pepper , cumin and coriander , and cook for 5 minutes.

Add the beer and scrape up any browned bits from the bottom of the pan.

Concentrate the flavor of the beer by reducing the mixture over medium heat for 2 to 3 minutes.

Stir in the hot sauce and the tomato sauce.

Reduce the heat to low and simmer the chili for 15 minutes.

Prepare the corn muffin mix with the milk and egg according to package directions for corn pancakes.

Stir the scallions and the blue cheese into the pancake batter.

Heat a nonstick griddle pan or large skillet over medium heat.

Nest a small piece of butter in a paper towel and rub over the pan.

Drop rounded tablespoons of the batter into the pan.

Cook the pancakes until bubbles form a.

Ingredients

extra virgin olive oil, unsalted butter, ground chicken, garlic cloves, celery ribs, onion, carrot, jalapeno, salt & freshly ground black pepper, ground cumin, ground coriander, beer, hot sauce, tomato sauce, corn muffin mix, milk, egg, scallions, blue cheese