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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Buffalo Chicken Chili Recipe

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This recipe for Buffalo Chicken Chili is from THE PAUL NATION FAMILY COOKBOOK, 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 tbsp extra-virgin olive oil
2 tbsp butter
2 pounds all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tbsp smoked paprika (substitute with chipotles or chipotle chili powder)
1 bay leaf
salt and freshly ground black pepper
2 cups chicken stock
¼ to ½ cup hot sauce/wing sauce to your taste
1 15-ounce can tomato sauce
Directions:
Directions:
* Place large pot over medium-high heat, add about 1 tbsp olive oil and butter. Once butter has melted and pot is hot, add ground chicken, brown it using wooden spoon to break it into small pieces, about 5-6 minutes.
* Add carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for 3-4 mins. Add chicken stock and scrape up any brown bits on the bottom of the pot.
* Add hot sauce, tomato sauce and crushed tomatoes, and bring to a bubble. Simmer 8-10 minutes.
* Serve with tortilla chips and crumbly bleu cheese
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30-40 mminutes

 

 

 

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