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.
Preparation Time
15 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 30 mins
Calories
301 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Step 3
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.
Ingredients
2 tablespoons butter
salt and pepper to taste
1 large onion, chopped
5 tablespoons chili powder
2 tablespoons ground cumin
5 cloves garlic, chopped
2 (15 ounce) cans tomato sauce
1 tablespoon extra-virgin olive oil
3 stalks celery, finely chopped
1 tablespoon ground paprika
1 (15 ounce) can crushed tomatoes
2 pounds ground chicken breast
1 large carrot, peeled and finely chopped
1 (15 ounce) can white kidney or cannellini beans, drained
