Buffalo chicken chili
Molly DeWitt
One of Eddie’s favorites! Serve with tortilla chips, blue cheese and sour cream.
ingredients
- 1 tbsp. extra virgin olive oil
- 2 tbsp. butter
- 2 pounds ground chicken breast
- 1 large carrot peeled and chopped
- 1 large onion chopped (ewww onions!)
- 3 ribs celery, finely chopped
- 5 large cloves garlic, chopped
- 1 tbsp. smoked or chipotle chili powder
- 1 bay leaf
- salt and pepper
- 2 c chicken stock
- 1/4 c hot sauce
- 1 15-oz can tomato sauce
- 1 15-oz can crushed tomatoes
- 1 can corn
- 1 can kidney beans
directions
- 1
Place a large pot over medium-high heat, add olive oil and butter to pan. Once the butter has melted, add chicken.
- 2
Brown chicken and break into small pieces. Add carrot, onion, celery, garlic, carrots, paprika, bay leaf and salt and pepper to taste. Cook stirring frequently for 4-5 minutes.
- 3
Add chicken stock, hot sauce, tomato sauce, kidney beans and crushed tomatoes. Bring to a bubble and simmer 8 to 10 minutes.
- 4
Crush tortilla chips in the bottom of a bowl, pour chili over and mix in blue cheese crumbles and sour cream.
Source: Molly DeWitt
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