Every time I think I have done everything possible with buffalo chicken, someone I know comes up with a new one! This time it was my roommate Sal who suggested making a buffalo flavored chili. Now, I have always been a fan of spicy dishes, but thanks to living with Sal, a true chile-head, I have become all out obsessed! We buy a big bag of habaneros weekly. I never remove a seed from any chile I come across, it all goes in the pot! I have decided to start adding a spice scale to my recipes, and telling you exactly how many peppers I used to achieve that number on the scale. Tonight’s heat scale is:
Before you go scoffing about 7.2, I want to warn you, 7.2 is nothing to scoff at! In fact, this is one of the hottest things I have ever made. Let me tell you a bit about the scale to put it into perspective. Remember when you ordered thai food and your curry dish has 3 chiles next to it and you were sweating while eating it? That would be placed around 5 on this scale. Anything 8.8 and above is pretty much inedible. Still scoffing? Then make this and follow the directions as closely as you can.
At the begining of this meal I sliced the tip of my thumb really really bad, so I had a lot of people helping me. I should cut my fingers more often!
Butter goes in after the chicken cooks. Scrape that bottom!
Chile stock made from soaking and pureeing dried chiles.
Chicken goes back in.
Lots of helpers.
Such deep and rich color and flavor.
Some of the blue cheese sour cream, and raw carrots and celery to finish it off. Fantastic.
This was SO GOOD! It was super hot, but had a strong chile flavor, with the tangy heat and vinegar bite from the cayenne sauce.
6 celery sticks
1/2 bell pepper
5 cloves garlic
10 thai chiles
15 assorted dried chiles
1 bottle cayenne sauce
1/2 stick butter
5 chicken breasts
teaspoon smoked paprika
teaspoon chipotle powder
2 cans blackbeans.
Make the chile stock by tearing the chiles a bit and putting them into a pan with barely enough water to cover. (I used ancho and new mexico. simmer about 15 minutes, then blend it up with the water too. Cook the chicken in the pan you want to use for the chili. remove the chicken. Add the butter, carrots, celery, onion, and bell pepper and simmer while constantly scraping the bottom of the pan to get all the brown leftover from the chicken. Lots of flavor in that stuff! After 7 minutes or so when the veggies have softened, add the garlic, habanero, and thai chiles. Cook 1 minute. Next add the chile stock and the cayenne sauce. Add the cumin, chipotle, and paprika. Shred the chicken and add that back in there. Add the beans. Simmer for about 45 minutes if you have the time. Make sure to taste it a few times along the way to make sure you dont need to adjust the seasonings or add anything. you can add water or chicken stock if it seems too thick as well.