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Buffalo Chicken Chili

01/29/2021

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1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1/2-inch chunks

Kosher salt and freshly ground black pepper

2 tablespoons extra-virgin olive oil

4 cloves garlic, chopped

2 stalks celery, chopped

1 medium onion, chopped

2 tablespoons chili powder

2 teaspoons ground cumin or 1/2 teaspoon cumin seeds

3 cups reduced-sodium chicken broth

Two 15.5-ounce cans great Northern beans, rinsed and drained

One 14.5-ounce can fire-roasted diced tomatoes

One 8-ounce can tomato sauce

1/4 to 1/3 cup Buffalo-style hot sauce, plus more for serving

1/4 cup mayonnaise

1/4 cup sour cream

1 teaspoon cider or white wine vinegar

1/4 teaspoon garlic powder

1/3 cup crumbled blue cheese

1 scallion, white and green parts separated, sliced

Kosher salt and freshly ground black pepper

Cooked rice, for serving

2 stalks celery, cut into sticks

1 large carrot, cut into sticks

For the chili: Sprinkle the chicken with 1/2 teaspoon salt and several grinds of black pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until brown all over, about 6 minutes. Reduce the heat to medium, add the garlic, celery and onion and cook, stirring occasionally, until the vegetables are just softened, about 4 minutes. Stir in the chili powder and cumin to coat the chicken and vegetables. Add the broth, beans, tomatoes, tomato sauce and desired amount of hot sauce. Bring to a simmer, cover and cook until the chicken is tender, 30 to 40 minutes.
For the toppings: Stir together the mayonnaise, sour cream, vinegar, garlic powder and 1 tablespoon water in a small bowl. Stir in the blue cheese and scallion whites. Season with salt and pepper.
To serve, spoon rice into servings bowls and top with the chili. Add a dollop of the blue cheese dressing and a sprinkle of scallion greens. Serve with the celery and carrot sticks and additional hot sauce.