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AVAILABLE AT SHOP WQED

Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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BUFFALO CHICKEN CHILI

From: Chris Fennimore, WQED PITTSBURGH
Primary category: Entrees

Ingredients

3 TBS cayenne pepper sauce (Red Devil, Frank's, Texas Pete, etc)
3 chicken cutlets
4 TBS butter
1/4 c flour
3 stalks celery, diced
1/2 c cayenne pepper sauce
1 TBS mayonnaise
1 can beer
2 c cooked beans (cannelloni, great northern, pinto)

Procedure

Marinate the chicken cutlets in 3 TBS of the hot sauce overnight.

Melt the butter in a large skillet. Cut the chicken into half-inch cubes and dredge in the flour. Saute them until golden brown in the butter.

Add the celery and continue to simmer for 2 or 3 more minutes. Add the hot sauce, mayonnaise, beer and beans. Bring to a boil and then reduce to a simmer for 20 to 30 minutes.

Ladle into bowls and sprinkle with crumbled blue cheese.

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Buffalo Chicken Chili - NOTES

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Buffalo Chicken Chili - REVIEWS

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  • WQED is pleased to partner with Highmark to bring you these special reports on "Men & Cancer" and "Women & Cancer." Every year cancer claims the lives of nearly 300,000 men in America. According to the American Cancer Society, getting the facts about cancer is an important step in taking care of your overall health.

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  • WQED is pleased to partner with Highmark to bring you these special reports on "Men & Cancer" and "Women & Cancer." Every year cancer claims the lives of nearly 300,000 men in America. According to the American Cancer Society, getting the facts about cancer is an important step in taking care of your overall health.