Friday, November 8, 2013
Tried & True Recipe: Buffalo Chicken Chili
One of the few things I look forward to as the weather turns colder is an excuse to make yummy soups for dinner. I'm a huge fan of soup (consequently, that's why so many of the recipes I share are for soup!) and as we move away from grilling weather that means more time for soup! I made this Buffalo Chicken Chili for the first time recently and it's so good I just had to share! It comes together super quickly, has tons of flavor, is a crowd pleaser, and makes for great leftovers. That makes for a recipe win in my book!
Try it out this weekend, it's great football watching food.
Buffalo Chicken Chili
Adapted from Rachel Ray as seen on Tracey's Culinary Adventures
1T extra-virgin olive oil
1 lb ground chicken
2 large carrots, peeled and chopped
1 medium onion, chopped
2 ribs celery, chopped
4 cloves garlic, minced
2T chili powder
1T ground cumin
1T smoked paprika
1/2 t salt
1/4 t black pepper
2c low-sodium chicken broth
1/2 cup cayenne pepper hot sauce (like Frank's)*
1 (15oz) can diced fire-roasted tomatoes
1 (15oz) can Great Northern beans, drained and rinsed
Heat oil in large pot over medium heat. Add chicken, breaking it up with a spoon as it cooks. Once chicken is browned, add carrots, onion, and celery and cook, stirring frequently, until softened (8-10 minutes). Once veggies are nearly soft, add garlic and spices and cook until fragrant (~1 minute). Stir in chicken broth, scraping the bottom of the pot to release any browned bits. Stir in hot sauce, tomato sauce, tomatoes, and beans. Bring the mixture to a bubble and simmer for 15-30 minutes to allow flavors to combine and veggies to soften.
I enjoyed this chili topped with a little shredded Monterey Jack cheese, a few blue cheese crumbles, some crushed tortilla chips, and a scoop of sour cream. Sliced green onions or chopped white onions would also be a great addition and any kind of cheese will be tasty. Whatever you typically like with your chili will probably work well here.
*I found that 1/2 cup of hot sauce was surprisingly enough to lend flavor and a touch of heat to the chili. If you would like more buffalo flavor and heat increase the amount to 3/4 cup. You could also add the hot sauce to individual bowls if some people want more than others.