Buffalo Chicken Chili
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
- 1/2 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
- 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.
- Stir in paprika and bay leaf; cook for another minute.
- Add chicken, breaking it up and cook for about 5 minutes until lightly browned.
- Stir in beer, 1/2 cup hot sauce, crushed tomatoes and fire-roasted tomatoes.
- 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.
- Add cannellini beans and cook for an additional 10 minutes. Season with salt and pepper.
- 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 1/2 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 freezes well – let cool to room temperature before placing in freezer.
