Buffalo Chicken Chili • 15 Clove Smoker • 40 Curried Carrot Ginger Soup

When I made soups for Casler’s, a former restaurant in Fishers, the owner asked me for a soup that guys would like while they watch games. Since buffalo chicken—wings, sandwiches or whatever—was a favorite with customers, I decided to use those flavors plus beer to make a chili. After different attempts, I like domestic, regular or pale ale rather than the darker, heavier varieties of beer.

Fresh vegetables, lots of tortilla chips and cheese quesadillas are great sides. For a milder taste, omit the jalapeño and/or reduce the hot sauce.

Makes 8 servings

2 tablespoons extra-virgin olive oil 2 tablespoons unsalted butter 2 pounds ground chicken (room temperature) 2 garlic cloves, chopped 2 large celery stalks, finely chopped 1 medium onion, finely chopped 2 carrots, finely chopped 1 large jalapeño, seeded and finely chopped 2 teaspoons kosher salt ¼ teaspoon freshly ground black pepper 2 teaspoons ground cumin 1 teaspoon ground coriander 8 ounces of beer, preferably a pale ale (try Upland’s Helios) 4 ounces hot sauce 15 ounces tomato sauce 12 ounces tomato juice 8 ounces chicken broth ¼ teaspoon granulated sugar 1. Heat a soup pot over high heat; add the extra-virgin olive oil and butter to the heated pot and melt together. 2. Add the chicken to the pot, breaking up the meat in to small pieces. Cook until browned. 3. Add the chopped garlic, celery, onion, carrot and jalapeño. 4. Add the salt, pepper, cumin and coriander, and stir the ingredients in the pot together. 5. Cook the mixture for 10–15 minutes. 6. Add the beer and scrape up browned bits from the bottom of the soup pot. 7. Reduce heat to medium and cook for 5 minutes. 8. Stir in hot sauce, tomato sauce, tomato juice, chicken broth and granulated sugar. 9. Reduce heat to low and simmer, uncovered, for 15–20 minutes. 10.Garnish each serving, if desired, with a drizzle of ranch salad dressing. Or, serve with blue cheese tortilla chips (to make, top chips with crumbled blue cheese and warm in oven until cheese starts to melt).

Not many foods appeal equally to people from 12 to 97 years old. Our granddaughters want this Tomato Basil Soup as part of our Christmas Eve dinner; it is a favorite of their paternal grandfather; our son’s girlfriend ranks it at the top of her list; and, my mother-in-law usually asks for more.

It is a versatile soup that can be the beginning of a special dinner or a part of a casual soup-and-sandwich meal.

When entertaining casually, let guests create their own grilled cheese sandwiches to go with the soup. Provide an assortment of fresh loaves and sliced cheeses, and keep the soup simmering on the stove or warming in a slow cooker set on low. Croutons and basil leaves make nice garnish. Makes 8 servings

1 tablespoon olive oil 1 tablespoon ginger root, minced 1 large red onion, finely diced 1½ tablespoons light brown sugar 4 cups diced Roma tomatoes* 5 cups chicken broth 1 cup fresh basil leaves, torn (do not cut) ¼ cup cream 1 teaspoon kosher salt ¼ teaspoon freshly ground black pepper *Or, substitute canned, drained, petite diced tomatoes (if using, add ¼ teaspoon sugar) 1. Heat olive oil in soup pot over moderate heat. 2. Add ginger, onion and brown sugar and cook about 10 minutes or until caramelized. Stir constantly, and be careful not to burn the onions. 3. Add the diced tomatoes and bring to a simmer—do not boil. 4. Add the chicken broth and simmer on low until tomatoes are very soft, 20–25 minutes. 5. Remove from heat and add the torn fresh basil. 6. Purée using an immersion blender or food processor (process in batches). 7. Add the cream and purée until smooth. 8. Add salt and pepper to taste. 9. Return to low heat until it reaches your desired temperature.