Keith's office has a yearly chili cook off. They bring in "celebrity" judges to rate the soups. Keith won the grand prize last year with this amazing Buffalo Chicken Chili recipe we found on All Recipes.com. We make this recipe almost exclusively now...it's so good!
Buffalo Chicken Chili
1 Tbsp olive oil
2 Tbsp butter
2 lbs ground chicken
1 large carrot, peeled and finely chopped
1 onion, diced
3 stalks of celery, finely diced
5 heaping tsp minced garlic from a jar
5 Tbsp chili powder
2 Tbsp ground cumin
1 Tbsp ground paprika
salt and pepper to taste
1/2 cup prepared Buffalo wing sauce
2 (15 oz) cans tomato sauce
1 (15 oz) can crushed tomatoes
1 (15 oz) can white kidney or cannellini beans, drained
1 (19 oz) can red kidney beans, drained
In a large pot over medium high heat, melt butter and olive oil together. Add ground chicken and cook until no longer pink (about 7-10 minutes). Add carrot, onion, celery, garlic, chili powder, cumin, paprika, salt and pepper and cook until onion is translucent and vegetables begin to soften (about 5 minutes). Stir in Buffalo wing sauce, tomato sauce, crushed tomatoes, white and red kidney beans and bring to a boil. Reduce heat to medium low and cook for 1 hour, stirring occasionally.
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