Buffalo Chicken Chili

Tradition. Halloween and Chili go together like ghosts and goblins over here. Yep, the kids are gone but that pot is still simmering away creating a warm and cozy evening. This year I’m trying yet another version. Biz, at My Bizzy Kitchen, came up with this award-winning combination. One of her many cost saving tips is to grind your own chicken breasts. Well, I did and it worked like a charm in my cusinart. (Who knew?) The other ingredients are relatively standard except the Franks Hot Sauce and Chili beans in the sauce. It works. It’s delicious. Love the celery leaves for garnish.

Buffalo Chicken Chili

Serves 10-12

Ingredients
1 tablespoon olive oil
2 pounds boneless, skinless chicken breasts or ground
2 large carrots
3 stalks celery
1 large red pepper
5 cloves of garlic
5 tablespoons of chili powder
2 tablespoons ground cumin
1 tablespoon paprika
1/2 cup Frank’s Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) diced tomatoes
1 (15 oz) Bush’s black beans, drained
1 (15 oz) Bush’s chili beans in sauce (do not drain)
salt and pepper to taste

Put chicken breasts in food processor to grind up – if you can find ground chicken breast, you can use that too.

Heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink.

Rinse out processor and add carrots, celery, garlic and red pepper and puree.

Add to your pureed vegetables to the chicken mixture and cook about 5 minutes until veggies start to soften.

Next, add the rest of the ingredients, simmer and cook for 1 hour.

Adapted from: Biz