This weekend I was showered with buffalo chicken chili.
It was not raining men. It was raining chili.
It made me blush.
I'm not sure if chili is the most standard grub for wedding shower fare, but I wanted it. So my matron of honor made it happen cuz she's down with me. She also made pulled pork sandwiches, chicken cranberry salad, pasta salad, cupcakes, chocolate dipped strawberries, cheese n crackers, taco dip, croudites, sorbet punch, and iced tea happen.
I supplied the chicken for the chili, which came from Beaver Creek Farms, just north of the Twin Cities, in Mora, MN. At Beaver Creek Farms, cage-free, antibiotic-free birds are pastured in summer and free-roam in a greenhouse in winter.
The chili was wikked tasty. Bright red, tangy, but not too spicy, and the blue cheese dressing on top was a nice variation. Of course, I ate just a bit in a hurry, as I had 40 family members and friends there - for real.
1 Tbsp. extra-virgin olive oil
2 lb. all-white meat ground chicken breast (I used shredded cooked chicken)
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 Tbsp. smoked paprika
1 bay leaf
Salt and freshly ground black pepper
2 c. low-sodium chicken broth
1/4-1/2 c. hot sauce, depending on how hot you like it
1 (28 oz.) can crushed tomatoes
Fat free blue cheese salad dressing, for topping
Place a large pot over medium-high heat; add the oil. Once the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. (If you use cooked shredded chicken, like I did, you can skip this step.)
Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper to the pot. Cook, stirring frequently, for about 3-4 minutes (add shredded chicken at this time, if using). Add the chicken broth and scrape up any brown bits on the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.
Top each serving with a dollop of blue cheese dressing.
I found the recipe on the Cast Sugar blog, along with the pic I swiped and posted above.
[where: Mora, MN 55406]