Buffalo Chicken Chili

I saw this recipe on Blog is the New Black and I knew I had to make it. I love anything buffalo style and I love chili, what a perfect combo! Tom will not eat chicken or beans, so I knew that I was going to be eating this myself, so I cut the recipe in half.

Buffalo Chicken Chili

Serves 8-10

Prep Time: 15 minutes, Cook time: 1 hour

Total Time: 1 hour, 15 minutes

Adapted from Allrecipes

Ingredients

1 tbsp EVOO
1 large white onion, diced
6 cloves of garlic, minced
16 oz carrots, diced
2 lbs. ground chicken breast
1/2 tbsp cumin
1 tbsp ground paprika
1/2 C chicken broth
1 (28 oz) can crushed tomatoes
1 (16 ounce) can cannellini beans, drained
1/2 cup Frank’s Red Hot Wings buffalo wing sauce
salt and pepper to taste
bleu cheese, for serving (optional)
Directions

Heat the EVOO in a large pot over medium low heat. Add the onions and garlic. Stir until translucent and fragrant. Add the carrots and cook until soft.
To vegetable mixture, add tomatoes and beans. Mix well.
In another pan, sauté ground chicken, adding cumin, paprika, and chicken broth until meat is cooked through and spices are well mixed. Do not drain.
Add chicken to vegetable mixture, stirring well to combine.
Stir in the buffalo sauce and bring to a boil. reduce heat and simmer simmer over medium-low heat about 1 hour.
Serve with bleu cheese, if using.


You will need carrots, garlic, cumin, chicken stock, ground chicken or turkey, paprika, beans, buffalo wing sauce, onion, and crushed tomato. You will also need some blue cheese if you want some to put on the top later.


Mince your garlic.


Chop your onion, mine is in a cute little Pyrex dish.


Chop up your carrots.


Assemble everything near the stove so you are ready to just add and go. I measured out the stock and got the measuring cup ready for the wing sauce as well. The wine glass is not part of the recipe but my husband has taken over my cupboards with his beer glass collection and my giant wine glass is currently homeless.

So lets start cooking!


Get the onions and garlic in and cook over medium low until the onions have softened.


Meanwhile in another pan start browning the ground chicken. Add in the cumin, paprika, and chicken broth after the meat has begun to brown.


Get the carrots in with the onion and garlic and cook these to your desired softness. I left mine a little crunchy to add some texture.


Lots of pretty blue on my stove!


Once the carrots have softened add in the tomatoes and beans and give it a stir.


Add in the meat and get that mixed in as well.


Stir in the buffalo sauce and just take a big sniff because it smells awesome! Reduce the heat and let it simmer for about an hour.


Add your blue cheese and you are ready to dig in. I absolutely LOVED this chili. I ate it for three days and did not get sick of it at all. I know there are a lot of chili purists out there that would shake their head at this but I don't care, I will be making this again for sure.