Best Buffalo Chicken Chili!

Tony says that I have to stop patting myself on the back on this one, but EVERYONE said that my chili was the best chili they ever ate!

But first I had another repeat breakfast – my sourdough/apple/cheese melt with Chobani and granola.  Steve, you have to try the cheese/apple combo – you won’t look back!

I suggested a chli party at my office since its Superbowl weekend.  Everyone was on the bandwagon!   One co-worker brought in corn muffins with jalapeno cumin butter! It was so good!  Another person brought in bread, blue cheese and cheddar cheese, and someone else brought in sour cream.

Of course, Tabasco was on the table!

I decided to make three batches of chili and it was almost all gone!  I brought home about 2 cups!  Two batches filled the crockpot up to the top:

Best Buffalo Chicken Chili by Biz  (printer friendly version here)

  • 1 tablespoon olive oil
  • 2 pounds boneless, skinless chicken breasts
  • 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) black beans, drained
  • 1 (15 oz) 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 chicken mixture and cook about 5 minutes until veggies start to soften.

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

Nutrition Per Cup: 239 calories, 3.4 fat, 29 carbs, 7.5 fiber and 23.5 protein.

Good points:  low in saturated fat, high in fiber,  niacin, potassium, vitamin A, vitamin B6 and vitamin C!

love the flavor of the sauce in this can of beans!

if you want a spicier chili, just add more Frank's - 1/2 cup made a medium spiced chili, which is good for a big crowd

here is how it looks after simmering for 30 minutes

of course I kicked mine up with fresh sliced jalapenos!

maybe I had a second bowl??!!

This recipe is a keeper! 😀

I put Tony in charge of dinner last night – and even though it was snowing, that didn’t stop him from grilling!  When I looked at the meat he bought, I saw it was a boston roast, and when I googled that, all the recipes called for cooking low and slow.  I was a bit skeptical about doing it on the grill, but Tony is the grill-master – it was so tender!  He felt it was a little overdone, but I thought it was perfect!

With baked potatoes and crunchy bread on the side – perfect date night in! 😀  Thanks Tony!

When Tony was at the store, he bought me four of this tiny fruit, but we can’t find any information about it!  On the label it says “Guataba de Mexico.”   Does anyone know what fruit this is?

Not sure if you can eat the seeds?

Plans for the Day:

  • Japanese grocery store
  • Seigelman’s Deli for lunch
  • menu/meal planning
  • wash sheets
  • vacuum living room
  • mop kitchen floor

Don’t forget, you can vote every day for my three recipes on the right side of my blog – thanks to everyone who has voted already! 😀

Happy Saturday! 😀