Buffalo Chicken Chili: A hearty, zesty blend of Mexican spices and shredded chicken kicked up a notch with a hefty dose of hot sauce.
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Buffalo Chicken Chili

A hearty, zesty blend of Mexican spices and shredded chicken kicked up a notch with a hefty dose of hot sauce.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Author: freshaprilflours.com

Ingredients

  • 1 Tablespoon olive oil
  • 3-4 cloves garlic chopped
  • 3-4 large stalks of celery sliced
  • 2-3 large carrots sliced
  • 1 large bell pepper any color, chopped
  • 1 large onion chopped (I prefer white or sweet Vidalia)
  • 5 Tablespoons chili powder
  • 2 Tablespoons ground cumin
  • 1 Tablespoon smoked paprika plain paprika is fine
  • 1/2 cup hot sauce
  • 1 jar approximately 24-30 ounces tomato sauce (you'll want one that is not flavored with Italian seasonings or cheeses)
  • 1 15 ounce can diced tomatoes with green chiles (do not drain)
  • 1 15 ounce can kidney beans, drained and rinsed
  • 1 15 ounce can black beans, drained and rinsed
  • 1 15 ounce can chili beans, in sauce
  • 2-3 cups approximately 1-2 pounds shredded roasted chicken*
  • salt and pepper to taste

Instructions

  • Heat the olive oil in a large (at least 4 quarts) pot or dutch oven over medium heat. Add the garlic, celery, carrot, pepper, and onion and saut√© for approximately 5-7 minutes, or as long as it takes for vegetables to sweat out some juices and become tender. Add chili powder, cumin, and paprika and stir until vegetables are coated.
  • Carefully pour in hot sauce, tomato sauce, diced tomatoes, and all 3 kinds of beans and stir until completely combined. Add chicken and stir to distribute. Taste the soup and add salt, pepper, and more spices to your liking.
  • Turn heat down to low and allow chili to simmer for at least 1 hour. Chili may be served immediately, but I find it has the best flavor after it sits in the refrigerator overnight. Allow to cool completely before refrigerating. Top with your favorite chili toppings or use as a dip. Leftovers may be kept in the refrigerator up to 1 week. Chili freezes well, up to 3 months.

Notes

*I recommend using a rotisserie chicken. You may also prepare chicken the way you prefer and shred it after it is cooked. Consider shredding the chicken ahead of time to save yourself some prep time.
Recipe adapted from My Bizzy Kitchen