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Friday, February 1, 2013

Buffalo Chicken Chili


I had some leftover wing sauce and I decided to make some Buffalo Chicken Chili with it.  It was SO delicious.  I used ground chicken.  This was the first time that I have ever used ground chicken - it was great in this chili.  It cooked up easily and had little to no fat.

This chili had a kick from the wing sauce.  I would suggest starting with a 1/2 cup and gradually more if you like your food spicy.  I added a whole cup of wing sauce, but I love spicy food.  I served the chili with some of my favorite Butter Dip biscuits (I added cheese).  Everything was great, and it was even great reheated for lunch.  This would be a great addition to your Super Bowl party this weekend!


Buffalo Chicken Chili
(Printable Recipe)


2 lb ground chicken
1 Tbsp olive oil
1 can black beans, drained and rinsed
1 can Bush's Chili Beans, undrained
2 (8oz) cans tomato sauce
2 Tbsp tomato paste
2 cups chicken broth
1/2 -1 cup buffalo sauce
2 Tbsp chili powder
1 tsp cumin
1 Tbsp garlic powder
3 Tbsp dried minced onion flakes
1/2 cup water (optional)

Brown meat in a Dutch oven with olive oil over medium heat, stirring until meat crumbles and is no longer pink. Drain any fat. Return meat to Dutch oven.  Add remaining ingredients. Bring to a boil. Reduce heat and simmer 25-30 minutes. Garnish with sour cream, cheese, and Fritos - if desired.


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6 comments:

  1. I think I'll make this for Sunday and they can either eat in a bowl or over chips for some yummy nachos!

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  2. One of my favorite soups in the world!!! Definitely a crowd pleaser.....might have to make that for the Super Bowl!

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  3. That is exactly the way I like my chili with big chunks of cheese.

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  4. This is on for tomorrow! Can I do this in the crock pot you think? With frozen breasts? How long would you cook it??

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  5. Jazz - if you use chicken breasts in the crockpot, cook it on low for 6-8 hours and shred the chicken before serving

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