Description
I won a blind taste test chili cookoff with this chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons butter
- 2 pounds ground chicken breast
- 1 large carrot, peeled and finely chopped
- 1 large onion, chopped
- 3 stalks celery, finely chopped
- 5 cloves garlic, chopped
- 5 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon ground paprika
- salt and pepper to taste
- ½ cup hot buffalo wing sauce (such as Frank’s® REDHOT Buffalo Wing Sauce), or to taste
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can crushed tomatoes
- 1 (15 ounce) can white kidney or cannellini beans, drained
- 1 (19 ounce) can red kidney beans, drained
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
- about 1 hour.
Prep Time: 15 mins
Cook Time: 1 hr 15 mins
Total Time: 1 hr 30 mins
Servings: 10