I'm a sucker for good advertising. Especially with recipes. If I see a recipe with THE BEST in the title, well, I'm GOING to try it! It's the BEST, right?
By putting words like Award Winning, The Most Incredible, or The Best Ever, in front of a recipe, works for me. It is telling me that I just have to try it!
So that's how it was when I saw Biz's Best Buffalo Chili Recipe! I somehow knew it wouldn't be just any chili recipe.
Even though I changed the method, it was quite extrordinary. The flavor was spot on, not too spicy but it had a great flavor. It was hearty and chunky. Just the way I like it!
Buffalo Chicken Chili
Adapted from My Bizzy Kitchen
2 1/2 lbs. boneless, skinless chicken breasts
2 large carrots
4 stalks celery
1 large red pepper
1 large onion
5 cloves of garlic
1/3 cup chili powder
2 tbsp. ground cumin
1 tbsp. paprika
1/2 cup Franks Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz. can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can chili beans in sauce (do not drain)
Salt and pepper to taste
Cook chicken with a bit of water in pan until cooked and easy to shred. Shred chicken and put in crockpot Heat a bit of cooking spray in pan and cook onions, carrots, pepper and garlic about 8 minutes. Add veggie mixture to crock pot. Add all the other ingredients and mix together. Cook on low for several hours until hot and flavors have come together. **Alternate method: You can mix everything on the stove top at a simmer and cook for an hour.
Total calories = 3066 calories
14 cups = 219 calories per cup
Buffalo Chicken Chili & Pumpkin Cornbread = 399 calorie dinner
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Calories calculated from calorieking.com. Some numbers are approximate and rounded.