Cincinnati-Style Buffalo Chicken Chili

It's October, fall, and football season, so that means it's acceptable to serve chili again!  And this chili is unique and delicious, blending buffalo chicken  flavors and a Cincinnati-style serving.  Cincinnati-style means serves over pasta and topped with cheese.  It's really tasty and the different texture turns your chili into a stew while the pasta doesn't compete with the chili flavors the way tortilla chips sometimes can.  Serve any kind of chili this way and you'll suddenly have a wonderful new twist on the same-old chili recipe.

For the last year, Secret Recipe Club has been a wonderful blogging-family that I've enjoyed being a part of.  I've met many wonderful people through their blogs, tried many new recipes I otherwise would never have attempted, and have looked forward to seeing the delicious recipes my fellow Group B members put out each month.  So I was understandably saddened and shocked to learn that Daniel from The Haggis and The Herring passed suddenly last month.  Daniel was a kind man who took a lot of time to visit each members post in the blog hop and always had something positive, sweet or helpful to share for each of us.  It was an honor to know Daniel and I was moved by his wife Meredith's touching eulogy which she graciously shared with the online community.  By way of tribute, today is a special Secret Recipe Club reveal featuring recipes from The Haggis and The Herring.  I hope you'll take the opportunity to check out the blog hop below to see how many bloggers Daniel inspired and the beautiful and delicious dishes he and Meredith created for their family and friends.

After scouring many of Daniel and Meredith's dishes, I kept coming back to this chili for two reasons: 1) the yummy buffalo chicken flavors that I adore; and 2) the unique serving over pasta.  Daniel (and I think traditionally) served it over spaghetti, but unfortunately I didn't have enough (I totally thought I had another box--pantry fail).  So Dave suggested plain old macaroni noodles and I think it was perfect.  I used Dos Equis, but any flavorful lager or ale would work.  I also used pinto beans and blue cheese crumbles to bring together the buffalo chicken flavor.  This dish is delicious and I'm am so glad to have had the opportunity to know Daniel.  My heart goes out to Meredith and their children during this difficult time and I hope their family is comforted by warm memories.

Cincinnati-Style Buffalo Chicken Chili

Ingredients

1 pound ground chicken
1 teaspoon paprika
1 teaspoon cumin
1/2 teaspoon oregano
2 cloves garlic, minced
1 onion, finely chopped or diced
1/2 cup celery, finely chopped or diced
1/2 cup carrots, finely chopped or diced
1 cup beer
1 can diced tomatoes
1 can pinto beans, drained and rinsed
1/4 cup hot sauce, to taste
salt & pepper, to taste
4 servings elbow macaroni
blue cheese crumbles, to taste

In a large skillet, brown and drain chicken over medium-heat, breaking up meat into crumbles as it browns.  Drain off any excess liquid and stir in paprika, cumin and oregano until fragrant.  Remove chicken to a bowl and set aside.

Return skillet to medium heat and add garlic, onions, carrots and celery.  (Note: I used my mini chopper to chop vegetables to the same consistency.  Also, use the leaves from the celery stalks--there's lot of good flavor in there!)  Simmer vegetables for about 10 minutes, stirring occasionally.

Return chicken to skillet with vegetables and add beer, tomatoes, beans and hot sauce.  Bring to a boil then reduce heat to medium and simmer for 30 minutes to reduce the liquid.

While chili simmers, boil and drain macaroni per instructions.  Divide pasta among 4 bowls and top with chili.  Sprinkle with blue cheese crumbles to taste.


Makes 4 servings.

Happy Baking,
The Cookie Princess

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