Post by Loupy on Jan 25, 2015 17:55:53 GMT -7
Buffalo Chicken Chili II
By: Steph @ www.plainchicken.com/
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!
Ingredients:
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)
Instructions:
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.
