Thanks Bizzy Kitchen, I loved this one!
Best Buffalo Chicken Chili
Source: My Bizzy Kitchen
Printable Recipe
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(I used one can of Rotel Tomatoes with Green Chilies)
1 (15 oz) black beans, drained
1 (15 oz) chili beans in sauce (do not drain) - (I used one can of Bush's Best Chili Magic Chili Starter Traditional style)
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. Add the rest of the ingredients, put stove on simmer and cook for an hour.
I love the idea of chili, only I would have to cut back on the heat because of my stomach. Apart from that this one looks like a real winner!
ReplyDeleteI know what you mean by looking to find something "new" and am glad you found this one. I know I will love it but will also have to cut down on the hot sauce a little for J's tastes.
ReplyDeleteVery creative & cute on using the madeline pan for the cornbread.
It's chili season here for sure! Cold, windy and some snow. It's great to find new and different chili recipes. Love the cornbread in the madeleine pan.
ReplyDeleteThat would be so good today!Great recipe! Hugs! ♥
ReplyDeleteSame as your first commenter! Can't take the heat.
ReplyDeleteCute madeleine shaped muffins.
This sounds wonderful, Carol, and I could use a little more heat right now...it's so cold here!
ReplyDeleteI just bought my first Madeleine pan last week :)
Looking good! Love the corn muffins in the special pan :) They almost look like scoopers.
ReplyDeleteJust read this recipes to my husband . I am making this tomorrow. My sons who are huge buffalo chicken anything fans are going to love this!!! Have everything but the Bush's beans or I'd be making it right now. Thanks can't wait.
ReplyDeleteLooks like a recipe my hubby would love!!! Great food photos!!!
ReplyDeleteWow! That's a HotStuff Recipe, and right up my TexMex Alley! Thanks for the new Chicken Twist on Chili...can't wait to try this one and with Mexican Cornbread....Bueno!
ReplyDeleteI bet this was wonderful!!! Looks so tasty! Cathy
ReplyDeleteLooks great. I am really getting hungry.
ReplyDeleteSounds delicious!
ReplyDeleteWe had chili this weekend but without all that heat! I love idea of doing cornbread in madeleine tins.
ReplyDeleteCarol
It is certainly the weather for such comforting hot foods! The cornbread is so nice baked up that way. I'm going to have to try to get creative next time I bake it.
ReplyDeleteChilli sounds great for this cold weather. I live in Buffalo NY and this chilli is made for me i guess ;)
ReplyDeleteHave a great week ahead.
Looks so good, but if it is spicey hot I would have to pass. I can't take the heat. :D
ReplyDeleteLooks so yummy. Going to try it.
ReplyDeleteI love your "madeleines"! What a great way to use a pan that you wouldn't use too often. So cute!
ReplyDeleteChili is so good on these cold & damp days. Sounds yummy! Corn Muffins from Jiffy Mix is the best and your Madeleines are cute. Definitely comfort food.
ReplyDelete~Judy
I have been wanting to make some chili lately! This looks great!
ReplyDeleteTo me- the hotter and spicier the better! This sounds wonderful. Traditionally, my chicken chile is made white- without the tomatoes and with white beans. But this recipe will be on my list to try next time. Thanks. ~Sue
ReplyDeleteIt must be dinner time; I'm hungry! Thanks for the recipe, and the cyber temptation!
ReplyDeleteWe loved this chili!! Followed recipe without exceptions and was delicious.The only thing was that I used Del Monte tomatoes instead of Rotels. Thank you very much!!
ReplyDeleteI'm so glad you liked it! The original recipe on Bizzy Kitchen used canned tomatoes, I had the Rotel so I used them!
ReplyDeletethanks for all the comments! I appreciate the comments and thank you all for stopping by!
You don't have to publish this comment if you don't want to. This is the fourth time I made this chili. It is so delicious and healthy. My family devours this. One of the best recipes I have ever gotten of the computers. Thanks again!!
ReplyDeletehey, thanks, thanks so much, I really do appreciate that you come back to tell me! I have to make it again, it's perfect weather for chili, isn't it?
ReplyDeleteThis chicken chili sounds good, and I don't think it could possibly be too hot for my liking! Your corn muffins are cute!
ReplyDeleteHi Carol,
ReplyDeleteI just love the Buffalo Chicken flavor, this would be a awesome Chili. I am pinning your recipe and thank you so much for sharing with Texas Star Chili Cook Off.
Good Luck!
Miz Helen