Buffalo Chicken Chili
Chili with a zing!
If you love the flavor of Buffalo wings, you will love this Chili. Serve this Chili with Ranch and Blue Cheese Dressing to drizzle on top. I have a few different Chili recipes. I have always thought about adding Buffalo Wing Sauce into Chili and I finally came up with this recipe. I used a mild Buffalo Wing Sauce for this one. The Chili still had a nice zing, but if you have people who really like the heat, feel free to use regular Buffalo Sauce or even the extra hot.
BUFFALO CHICKEN CHILI
Ingredients:
- 1 Pound Ground Chicken
- 2 Large Boneless Skinless Chicken Breasts, cut into bite size pieces
- 1 (16oz.) Bottle Mild Buffalo Wing Sauce (I used Sweet Baby Rays)
- 1 (28 oz.) Diced Tomatoes, with juice
- 1 (29 oz.) Tomato Puree
- 1 (15.5 oz.) Kidney Beans, drained and rinsed
- 1 Cup Celery, diced
- 1 Cup Yellow Onion, diced
- 1 Cup Carrots, matchstick
- 2 Tablespoons Chili Powder
- 1 Tablespoon Butter
Directions:
1. In a large skillet, add 1/2 Tablespoon Butter, Onions and Celery. Saute until Onions and Celery are tender. Transfer the Veggies to a 6 or 7 quart slow cooker.
2. Add 1/2 Tablespoon Butter to the same skillet along with the Carrots. Saute until tender then transfer to the slow cooker.
3. Brown the Ground Chicken in the same skillet. Drain the fat and transfer to the Slow Cooker.
4. Add the Canned Tomatoes, Tomato Puree, Chili Powder, Kidney Beans, Chicken Breast and the Wing Sauce into the slow cooker. Stir to combine all the ingredients.
5. Set the Slow cooker on low and cook for 5 hours, stirring occasionally.
6. After 5 hours check to ensure the Chicken is done and everything is nice and hot. Serve with shredded White Cheddar Cheese to sprinkle on top and also serve Ranch Dressing and Blue Cheese Dressing to drizzle on top.
Recipe by: Hot Dish Homemaker
