The recipe is so easy and highly adaptable, plus it’s relatively healthy too. Change up the spices, add beans, use shredded chicken instead of ground chicken, garnish with your favorite chili toppings – you can really make this your own. I even like to prepare it a day or two ahead as I’m convinced it’s better after it’s had some time for the flavors to meld.
By Tracey
Buffalo Chicken Chili
adapted from Rachel Ray
(Note: start with 1/2 cup of hot sauce and go up from there if you’re worried about the chili being too spicy. That said, I’m a wimp when it comes to spicy foods and always go with closer to 3/4 cup for ours – otherwise I find the buffalo flavor doesn’t come through enough.)
Ingredients:
- 1 tablespoon extra-virgin olive oil
- 2 lb ground chicken
- 1 large carrot, peeled and finely chopped
- 1 medium onion, chopped
- 3 ribs celery, finely chopped
- 4 cloves garlic, minced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups low-sodium chicken broth
- 1/2-3/4 cup hot sauce (I used Frank’s)
- 1 (15 oz) can tomato sauce
- 1 (15 oz) can fire-roasted crushed tomatoes
- Sliced green onion and shredded cheddar cheese, to garnish
Directions:
Set a large pot over medium to medium-high heat and add the oil. Add the ground chicken and cook until browned, breaking it up with a wooden spoon as it cooks. Stir in the carrots, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook for about 8-10 minutes, stirring often, until the veggies have softened. Add the chicken broth and scrape the bottom of the pan to release any brown bits. Stir in the hot sauce, tomato sauce, and crushed tomatoes. Bring the mixture to a boil, then reduce the heat and simmer until the veggies are tender and the chili has thickened to your desired consistency. (Sometimes I do it for as little as 15 minutes, but I’ve also let it go for more than an hour – just depends how much time I have when I’m making it. Just be aware that it starts off fairly thin, and will need closer to an hour if you want it to thicken up considerably.)
After simmering, try the chili and add additional seasonings and/or hot sauce to taste, if necessary. Garnish with sliced green onion, shredded cheddar cheese, or any other toppings you’d like before serving!
Store leftovers in an airtight container in the refrigerator – they reheat well.
