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Buffalo Chicken Chili Recipe

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This recipe for Buffalo Chicken Chili, by , is from The Yandrick Family Cookbook Project, 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!

Contributor:  
Contributor:  
Katie Yandrick

Category:
Category:

Ingredients:  
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 bay leaves
2 cups low-sodium chicken broth
1/2-3/4 cup hot sauce (I use Frank’s and use 3/4 cup)
1 (28 oz) can tomato sauce
1 (28 oz) can crushed tomatoes
Sliced green onion and shredded cheddar cheese, to garnish

Directions:
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 and bay leaves. 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. It's usually ready after 1 hour. Garnish with sliced green onion, shredded cheddar cheese, or any other toppings you’d like before serving.

Personal Notes:
Personal Notes:
This can be made vegetarian by substituting the chicken with cauliflower.

 

 

 

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