The Chattery Participates in Chili Cook Off

Last Saturday, we braved the cold to participate in Mainx24’s 5th Annual World Heavy Weight Chili Cook Off and we had so much fun serving chili, meeting new friends and telling everyone about our mission at The Chattery.  We may be a bit bias, but we think our chili was pretty tasty.  Since we’re all about learning, we thought we would share our Albuquerque Turkey Chili recipe (also known as Buffalo Chicken Chili) so you can learn how we did it and hopefully make some for yourself.

Our tent’s theme was Breaking Bad and if you’re a fan of the show, you know it took place in Albuquerque, hence the name of our chili; we even had a visit from Jesse Pinkman and Walter White!  Awesome.  The recipe below is based on a normal serving size of four not the five gallons Walter and Jesse prepared on Saturday.

Thanks to Saucy Sicilian for providing us with delicious fresh baked bread and the entire Holder family for being a part of our team and getting the word out about The Chattery; you rock!

Rachel Ray’s Buffalo Chicken Chili

  • 2 tablespoons extra virgin olive oil (EVOO)

  • 2 pounds ground chicken

  • 2 large carrots, peeled and finely chopped

  • 1 large onion, chopped

  • 4 ribs celery with leafy tops, finely chopped

  • 4 cloves garlic, chopped

  • 1 tablespoon smoked sweet paprika

  • 1 bay leaf, fresh or dried

  • Salt and freshly ground black pepper

  • 2 cups chicken stock

  • 1/2 cup hot sauce

  • 1 can tomato sauce (15 ounces)

  • 1 can stewed, fire-roasted or crushed tomatoes (15 ounces)

  • 3/4 pound Maytag Blue cheese, crumbled

Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.*

Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.

Top each serving of Buffalo Chicken Chili with blue cheese.

*you can also deglaze the pan with your favorite beer instead of chicken broth if you like

 

Don’t forget to click here or here to suggest a class or sign up to teach a class; we’d love to hear from you!

Albuquerque Turkey Chili garnished with blue cheese, fresh baked bread and dried parsley.

Chatting about the Chattery!

Mr. Holder a.k.a. "Walter White" cooking our chili!