Buffalo Chicken Chili

• 1 Tablespoon Olive Oil
• 2 Tablespoons Butter
• 2 pounds Ground Chicken Or Turkey
• 1 whole Medium Onion, Chopped
• 2 whole Celery Ribs, Chopped
• 1 whole Carrot, Peeled And Chopped
• 2 cloves Garlic, Chopped
• 1 can (15 Oz. Size) Small White Beans, Rinsed And Drained
• 1 whole Jalapeno, Chopped And Deseeded If You Like Less Heat
• 1-1/2 teaspoon Cumin
• 1 teaspoon Coriander
• Salt And Pepper, to taste
• 6 ounces, fluid Beer
• 1 can (15 Oz. Size) Tomato Sauce
• 3/4 cups Hot Sauce
• Toppings Of Your Choice (bleu Cheese, Ranch Dressing, Tortillas Chips, Etc)

1. Heat a Dutch oven or large skillet over high heat. Add olive oil and butter and let melt together.
2. Add ground chicken and cook until no longer pink. Add onion, celery, carrot, garlic, beans and jalapeno. Season mixture with cumin, coriander and salt and pepper.
3. Add in beer and scrape up any browned bits on the bottom. Then add in tomato sauce and hot sauce. Bring mixture to a boil and then simmer for 15 minutes to allow flavors to meld.
4. Garnish with toppings of your choice!
5. (Recipe adapted from Rachael Ray.)

olive oil, butter, ground chicken, onion, celery, carrot, garlic, white beans, if, cumin, coriander, salt, tomato sauce, hot sauce, toppings of

Taken from tastykitchen.com/recipes/soups/buffalo-chicken-chili-2/ (may not work)