BRIAN IN THE KITCHEN brought to you by Stittsworth Meats
September 11 2009
Brian Schultz’s Award Winning Buffalo Chicken Chili
(makes nearly four gallons)
6 pounds boneless, skinless chicken thighs, cubed
2 chopped yellow onions
2 chopped red bell peppers
4 minced jalapeno peppers
5 tablespoon minced garlic
ground cumin (to taste)
salt (to taste)
cayenne (to taste)
2 cans corn
6 (15-ounce) can chopped tomatoes and their juices
1 quart chicken stock
chopped fresh cilantro leaves (to taste)
3 bottles of ”Stubbs Wicked Chicken Wing Sauce”
In a large cast iron skillet, heat vegetable oil over medium-high heat. Add the chicken and cook, stirring, until about ¾ of the way through, about 5 minutes. Transfer to a plate. Continue with the rest of the chicken until all is cooked about ¾ of the way through. When all the chicken is cooked, allow to cool in a large bowl. Once cool, pour in two bottles of the Stubbs Wing Sauce and add the chopped jalapeno peppers. Toss to coat, and place in the fridge overnight.
Place the chicken (with all the wing sauce) tomato, onion, peppers, cumin, garlic, salt, corn, chicken stock and cilantro in a large roasting cooker, stir, and cook over medium-low heat until hot.
Garnish with the cream sauce. Serve hot.
Cream Sauce (MAKES A LOT!):
1 quart half and half
1 quart heavy cream
1 large tub of sour cream
1 bottle of “Stubbs Wicked Chicken Wing Sauce”
1/2 teaspoon salt
Place all of the ingredients in a large bowl and mix with a stand mixer for at least a half an hour. Place in the fridge overnight.
This recipe won the "Best Overall" chili award at the 2005 Bemidji United Way Chili Cookoff.