Chicago Sriracha Chili
You can't escape Sriracha - it's everywhere! It's the new buffalo. So we decided to one-up the boys
from NY and make a Chicago Sriracha chili that will balance the field in the game of hot. It's hot. And a
little sweet, and delicious. Dress this one up with some fresh veggie garnishes and a drizzle of green
onion, garlic ranch and you won't even remember that other sauce. Buffalo is so yesterday!






















Lineup:
Green Onion, Garlic Ranch Drizzle
1 cup bottled or homemade ranch dressing
3 green onions, diced
2 large cloves garlic, minced

Chili:
½ stick butter
8 boneless, skinless chicken breast, diced
1 large onion, diced
2 stalks celery, diced
3 large carrots, diced
½ large green bell pepper, diced
1 (15 oz.) can tomato sauce
1/2 cup Sriracha sauce
1/2 cup honey
1/2 teaspoon black pepper
1 (8.5 oz.) can corn kernels
Juice of 1 lemon

Playbook:

Make the Drizzle: In a small bowl, combine ranch dressing, green onions and garlic – let sit in fridge for
30 minutes to blend flavors.

Meanwhile, melt the butter in a large stockpot over medium heat. Add chicken and cook until lightly
browned. Add onion, celery, carrots and green bell pepper and cook another 5 minutes, stirring
frequently. There will be a fair amount of liquid in the pot, do not drain. Add tomato sauce, Sriracha
sauce, honey and black pepper. Stir well, reduce heat and simmer for 30 minutes. Stir in corn and
lemon juice. To serve, ladle chili into bowls and top with a couple of tablespoons of drizzle. Serve with
suggested toppings

Suggested Toppings:
Chopped cilantro
Chopped radishes
Minced chives
Lime wedges