Buffalo Chicken Chili
Author: Nicole
Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 large carrots, peeled and finely chopped
  • 1 large onion, chopped
  • 4 celery stalks, finely chopped
  • 4 garlic cloves, minced
  • 1 tablespoon smoked sweet paprika
  • 1 bay leaf
  • 2 pounds ground chicken
  • 12 ounces beer (lager or pilsner)
  • ½ to 1 cup hot sauce (see Note)
  • 14 ounces crushed tomatoes (typically cans are 28 ounces)
  • 1 15-ounce can fire-roasted tomatoes
  • 1 15-ounce can of cannellini beans
  • Garnish with: medium-flavored blue cheese (crumbled) and tortilla chips
Instructions
  1. In a large pot or Dutch oven (at least 5 quarts), heat olive oil over medium-high heat. Add carrots, celery, onion and garlic. Cook, stirring frequently for 8 to 10 minutes.
  2. Stir in paprika and bay leaf; cook for another minute.
  3. Add chicken, breaking it up and cook for about 5 minutes until lightly browned.
  4. Stir in beer, ½ cup hot sauce, crushed tomatoes and fire-roasted tomatoes.
  5. Bring to a simmer and turn down to low heat. Cook for 45 minutes, stirring occasionally. Taste halfway through and add more hot sauce if needed.
  6. Add cannellini beans and cook for an additional 10 minutes. Season with salt and pepper.
  7. Remove chili from heat and serve in bowls with crumbled blue cheese and tortilla chips.
Notes
* Hot sauces vary in terms of heat so start with ½ cup. I used 1 cup of Frank’s Red Hot Buffalo Wing Sauce (regular heat, not “hot”). It’s just the right amount of heat for someone who doesn’t like too much heat.
* Recipe freezes well – let cool to room temperature before placing in freezer.
Recipe by Riegl Palate at https://www.rieglpalate.com/buffalo-chicken-chili/