If you follow my FB page, you might recall that I was trying out a new recipe for dinner. Well, here is said recipe and wow, was it a winner-winner-chicken dinner!! Combining two American classics in one pot and you'll get a new contender for the next chili cook-off. I mean, this was a "why didn't I think of that" recipe.
My only change to the original recipe was adding an onion because I like onions and I think they go hand in hand with any type of chili or stew. And speaking of hand in hand, the accompaniments (sour cream and blue cheese) do just that; they complete the entire dish. Cornbread crackers and tortilla chips are also welcome to the party😋.
Buffalo Chicken Chili
4 Tablespoons (2-ounces) unsalted butter
2 medium celery ribs, diced (any leaves can be used as garnish)
1 large yellow onion, diced2 Tablespoons chili powder
3 medium garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed and drained
1 (14.5-ounce) can fire-roasted tomatoes
2 cups chicken stock, homemade or store bought
1/3 cup Frank's RedHot Origianl Cayenne Pepper Sauce, plus extra for serving
3 cups shredded cooked chicken
Kosher salt and freshly ground black pepper
Crumbled Blue Cheese
In a large saucepan over medium-high heat, melt the butter. Add the celery and onion and sauté until beginning to soften, about 5-7 minutes. Add the garlic and chili powder and stir until fragrant, about 30 seconds.
Stir in the beans, tomatoes (with their juice), stock and hot sauce and bring to a boil. Reduce the heat to medium-low, cover and simmer for about 15-20 minutes; stirring occasionally.
Using the back of a wooden spoon (or a hand-held immersion blender), mash the bean mixture until slightly thickened. Stir in the chicken and cook until warmed through, about 5 minutes. Season to taste with salt and pepper. Serve with sour cream, crumbled blue cheese and extra hot sauce. Enjoy!
Source: Adapted from cookscountry.com