Buffalo Chicken Chili: Flavors that Remind me of Home

This past weekend I participated in a chili cook off. It was a lot of fun – we had entries in both the traditional and non traditional categories – and all were delicious. I decided to go non traditional with my take on a healthier version of a chicken wing in chili form. Not only is it a great way to enjoy this typically not-so-good for you sports-watching bar food – but it reminds me of home. Being from Rochester, NY–which is just under an hour west of Buffalo–and having lived in and traveled there most of my life to visit family–this chili brings back memories and flavors of home. Turns out others enjoy the flavor as well as it came pretty darn close to winning – just one point away from 2nd. 1st place was disqualified as the secret ingredient turned out to be a Rick Bayless chili starter kit (note to self – must try this for a quick weeknight meal)! Since I’ve had a couple of requests for the recipe – here it is. Enjoy!

Allison’s ‘Awesome’ Buffalo Chicken Chili

Every now and then, I get a serious chicken wing craving. This chili satisfies while saving you some calories, fat, and clean-up, too (no need for hand wipes). Top with crumbly blue cheese and the leaves from the celery. Chicken wings in a bowl!

Makes about 4-6 servings.

Ingredients: buffalo chicken chili

  • About 1 lb chicken breast
  • 1 Tbsp oil
  • 1 medium onion, diced
  • 1 head of celery, diced, leaves set aside
  • 4 large carrots, diced
  • about 2 cloves of garlic, chopped
  • 1 tsp ground cumin
  • 1, 15-ounce can or about 2 cups of chicken broth
  • 1, 15-ounce can diced tomatoes
  • 1, 15-ounce can white beans, drained and rinsed
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/4-1/2 tsp cayenne
  • 1/2 cup hot sauce (preferably Frank’s RedHot)
  • Garnish: crumbled blue cheese and/or leaves from the celery

Directions:

1. Poach the chicken. Place in a pan, cover with water or broth. Add a pinch or two of salt and some black pepper. Bring to a boil then let simmer for about 20-25 minutes. Remove and let cool. Once cooled, shred.

2. Meanwhile, in a large stock pot or dutch oven, add about a tbsp of oil and heat over medium-high. Add the onions, celery, carrots and garlic. Cook until tender, about 10-12 minutes.

3. Add the broth and stir. Add the shredded chicken and the cumin through the hot sauce and let simmer – about 15-20 minutes. You can also transfer the onions/celery/carrots/garlic to a crock pot and add the rest of the ingredients. Turn up to high and bring to a boil. Then turn down to low and simmer until ready to serve.

4. When ready to serve, spoon into bowls and top with crumbled blue cheese and the leaves from the celery. Get ready for some kick!

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