BUFFALO CHICKEN CHILI Recipe
Ingredients
| Vegetable oil | 3 Tablespoon | |
| Celery stalks | 2 , diced | |
| Onion | 1 Medium, diced | |
| 1 green bell pepper, seeded and diced | ||
| Garlic | 2 Clove (5gm), minced | |
| 1 pound ground chicken or turkey | ||
| Chili powder | 2 Tablespoon | |
| Ground cumin | 2 Tablespoon | |
| Salt | 1 1/2 Teaspoon | |
| 1 28-ounce can of fire-roasted diced tomatoes | ||
| Water | 1/2 Cup (16 tbs) | |
| 1/4cup Tabasco brand Buffalo Style Hot Sauce | ||
| Pinto beans | 1 15.5 Ounce, drained, rinsed | |
| Blue cheese | 3 Tablespoon, crumbled | |
Directions
Heat oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper and garlic; cook about 5 minutes or until vegetables are tender-crisp. Remove vegetables to bowl with slotted spoon.
Add remaining tablespoon oil to same saucepan. Cook ground chicken over medium high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin and salt; cook 1 minute.
Add tomatoes with their liquid, water and Tabasco Buffalo Style Hot Sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add beans; cook 5 minutes longer.
To serve, top each serving with some crumbled blue cheese.
Add remaining tablespoon oil to same saucepan. Cook ground chicken over medium high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin and salt; cook 1 minute.
Add tomatoes with their liquid, water and Tabasco Buffalo Style Hot Sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add beans; cook 5 minutes longer.
To serve, top each serving with some crumbled blue cheese.
Chef
