I decided to re-post my Barry’s Buffalo Wing Chili recipe, in advance of this weekend’s annual St. Andrew’s Chili Cook-off in Ben Lomond, CA. It has all the basics of the original, with a few minor changes: letting the cooked wings marinate overnight in hot sauce, using masa instead of corn starch and letting the whole thing simmer 24 (instead of six!) hours. Enjoy!
BUFFALO WING CHILI (revised May 2011)
MEAT 3 ½ – 4 lbs chicken wings (about 16-20 wings) (get drummettes, if you can)
sea salt (to taste)
fresh grown black pepper (to taste)
2 tblsp paprika
¼ lb bacon
6 oz. Tobasco hot sauce
8 cloves fresh garlic (smashed)
1 yellow onion
1 cup dried white//Navy beans (makes 3 cups)
2 large green peppers each of sereno, anaheim and jalopeno peppers (roasted and peeled)
1 tblsp cumin
1 tblsp chipotle chili powder (or to taste)
2 tblsp dried parsley (or ¼ cup fresh chopped)
2 tblsp dried cilantro (or ¼ cup fresh chopped)
1 cup chopped celery (¼ inch)
1 cup chopped carrots (¼ inch)
6 cups low-salt vegetable broth
½ cup masa (corn flour)
½ cup chopped green onions
36 HOURS AHEAD:
SOAK one cup of dry beans for at least 12 hours in three cups of water, after washing them and culling any bad beans.
CUT bacon strips in small cubes, FRY on medium heat in large frying pan until crisp. Set aside bacon to drain; keep for next day. DRAIN all but 4 tblsp of bacon.
PREHEAT oven to 375 F. Thinly coat deep baking dish with bacon fat.
CUT tip bones off wings (if not drummettes), wash thoroughly, lay in baking dish, sprinkle with salt, pepper and paprika.
BAKE about 50 minutes, until brown and tender. Thoroughly coat with Tabasco (or your favorite red-pepper hot sauce alternative). Set aside to cool, then refrigerate to marinate overnight, or for 12 hours.
24 HOURS AHEAD:
After soaking the beans overnight, WASH beans again, add four cups of vegetable broth, bring to boil, then simmer for 90 minutes.
CHOP onions, peel, smash and chop garlic. BROWN both in same fry pan with remaining bacon fat, turning off heat when carmelizing begins. Stir garlic and onions thoroughly.
Add cilantro and parsley to garlic and onions. Simmer for about 30 minutes.
CUT fresh peppers lengthwise, clean out seeds. Place face down in broiler, BROIL under high heat until skins begin to turn black. Remove, cool slightly, peel off skins. Chop. Set aside. (Wash hands thoroughly!)
PEEL and CHOP carrots, chop celery, in quarter inch pieces. Boil both for about 15 minutes, to soften carrots
COMBINE garlic, onions, green onions, parsley, cilantro, chopped peppers, carrots and celery in heavy roasting pot or large deep skillet, stir and simmer.
COMBINE in small bowl the dry ingredients – cumin, chili powder.
SLICE meat from wings in bite-sized pieces, toss in mixing bowl with hot sauce marinade, to coat all surfaces.
Add 3 cups of broth to large pot, heat to warm. ADD masa, stir thoroughly. ADD beans, meat (chicken and bacon) and dry ingredients. MIX thoroughly.
COVER and SIMMER (or transfer to crock pot) on low heat for at least 12 hours (24 hours preferable), stirring occasionally very gently.
Serve in bowls with hot sour dough or hot corn bread.