I won a blind taste test chili cookoff with this Buffalo chicken chili against nine traditional beef chilis Garnish with shredded TexMex cheese crushed corn chips and sour cream
Prep Time
1 hr 30 mins
Dificult
Medium
Servings
10
Ingredients
Instructions
Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir until chicken is no longer pink
7 to 10 minutes.
Stir in carrot
onion
celery
garlic
chili powder
cumin
paprika
salt
and pepper. Cook and stir until onion is translucent and carrots begin to soften
3 to 4 more minutes.
Stir in hot sauce
tomato sauce
crushed tomatoes
and white and red kidney beans. Bring to a boil
then simmer over medium-low heat until vegetables are tender and flavors have blended