I won a blind taste test chili cookoff with this Buffalo chicken chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.
Ingredients
- extra-virgin olive oil: 1 Tbsp
- butter: 2 Tbsp
- ground chicken breast: 2 pound
- carrot, peeled and: 1 piece (chopped)
- onion: 1 piece (chopped)
- stalks celery: 3 piece (chopped)
- garlic: 5 clove (chopped)
- chili powder: 5 Tbsp
- ground cumin: 2 Tbsp
- ground paprika: 1 Tbsp
- salt and pepper: (to taste)
- hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce): 0.5 cup (to taste)
- tomato sauce: 2 cans (15 ounce cans)
- tomatoes: 1 can (15 ounce can, crushed)
- white kidney or cannellini beans: 1 can (15 ounce can, drained)
- red kidney beans: 1 can (19 ounce can, drained)
Metric Conversion
Stages of cooking
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Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink, 7 to 10 minutes.
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Stir in carrot, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook and stir until onion is translucent and carrots begin to soften, 3 to 4 more minutes.
-
Stir in hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, then simmer over medium-low heat until vegetables are tender and flavors have blended, about 1 hour.
