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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Buffalo Chicken Chili Recipe

4 stars - based on 2 votes
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This recipe for Buffalo Chicken Chili is from AdvoCare 24 Day Challenge Cookbook 4 Winners, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Tbs. Olive Oil (on Cleanse Use Chicken Stock)
2 Pounds Ground or Chopped Chicken
1 Large Onion, chopped
4 Celery Ribs, finely chopped
4 Garlic cloves, minced
1 Tbs. Sweet Smoked Paprika
1 Bay Leaf
Freshly Ground Pepper
2c. Fat Free Chicken Stock
1/4c. Franks Hot Sauce
1 (15oz) Can Tomato Sauce (Low or No Salt if possible)
1 (15oz) Can Stewed or Crushed Fire-roasted Tomatoes (Low or No Salt if possible)
A Handful of Parsley, chopped
Directions:
Directions:
Heat the oil in a large pot over medium-high heat. Add the chicken and cook until it’s lightly browned, breaking up with wooden spoon as it cooks. Add the onions, celery, garlic, paprika and bay leaf. Season with pepper.

Cook, stirring frequently, for 7 to 8 minutes, then add the chicken stock and stir to scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce, and stewed tomatoes. Bring chili up to a boil. Turn heat to low and simmer for 8-10 minutes more to bring the flavors together. Discard the bay leaf before serving. Top each serving of chili with parsley
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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