Buffalo Chicken Chili
From carterl 15 years ago
- 75 minutes to make
- Serves 10
This won a blind taste test chili cookoff with this chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream
Ingredients
- 1 tablespoon extra-virgin olive oil shopping list
- 2 tablespoons butter shopping list
- 2 pounds ground chicken breast shopping list
- 1 large carrot, peeled and finely chopped shopping list
- 1 large onion, chopped shopping list
- 3 stalks celery, finely chopped shopping list
- 5 cloves garlic, chopped shopping list
- 5 tablespoons chili powder shopping list
- 2 tablespoons ground cumin shopping list
- 1 tablespoon ground paprika shopping list
- salt and pepper to taste shopping list
- 1/2 cup hot buffalo wing sauce (such as Frank's® REDHOT buffalo wing sauce), or to taste shopping list
- 2 (15 ounce) cans tomato sauce shopping list
- 1 (15 ounce) can crushed tomatoes shopping list
- 1 (15 ounce) can white kidney or cannellini beans, drained shopping list
- 1 (19 ounce) can red kidney beans, drained shopping list
How to make it
- Heat olive oil and butter in a large pot over medium-high heat.
- Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink.
- Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
- Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans.
- Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.
pinkpasta
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" It was excellent "