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Buffalo Chicken Chili

28 Mar

With the fresh layer of snow on the ground, you might be thinking about a little comfort food again!  Here is a zesty recipe for Buffalo Chicken Chili to warm you up.  It uses ground chicken, sweet bell peppers, pinto and kidney beans.  I prefer to garnish this chili with blue cheese (to stick with the hot wing theme) and corn chips, but classic chili condiments will do just fine.  Enjoy!

Buffalo Chicken Chili

* ¼ cup butter, unsalted

* 2 lbs ground chicken

* 1.5 cups diced yellow onion

* 1.5 cups diced celery

* 2 cups diced red pepper

* 2 TBSP garlic, minced

* 6 TBSP chili powder

* 2 TBSP cumin

* 1 TBSP paprika

* 1.5 Tbsp cracked black pepper

* 1 – 15oz can dark red kidney beans, drained and rinsed

* 1 – 15oz can pinto beans, drained and rinsed

* 1 – 29oz can tomato sauce

* 1 cup Franks Red Hot sauce

* 2 cups water

* Garnish- Sour Cream, Fritos and Blue Cheese

Directions:

Melt butter in kettle over medium heat.  Add chicken and cook until all pink is gone and parts have started to brown slightly.  Add onion, celery, bell pepper, chili powder, cumin, paprika and black pepper and cook until vegetables are tender.  (about 10 minutes)  Add remaining ingredients and stir thoroughly.  Bring to a boil, reduce heat to low and let simmer for 30 minutes-1 hour so that the flavors can come together.  Serve with sour cream, blue cheese, and corn chips.  Enjoy!

 
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