Buffalo Chicken Chili

I saw this recipe in Google Reader and the next day I made it.  I'm pretty sure that's the fastest turn around I've ever had.  The only thing keeping me from making it the first day was a trip to the store for chili beans.  I had never heard of chili beans, but what do ya know, there they were in the canned bean section next to the black beans and kidney beans.  While this is described as buffalo chicken (I mean, it's got all the right ingredients: chicken, celery, carrots, hot sauce, bleu cheese), it's not like you're eating buffalo wing flavored chili.  Don't get me wrong, this chili is really good!  I was just expecting something a little more "Buffalo wingy" flavored.  Maybe using dark meat and adding a little more hot sauce right before serving would do the trick? 

With Thanksgiving coming up, this would be a great way to use up some of that leftover turkey.  Just add chunks of cooked turkey when you add the tomatoes and beans.

Buffalo Chicken Chili

Adapted from My Bizzy Kitchen via Green Dog Wine

1 Tbsp olive oil

2 lb boneless, skinless chicken, roughly chopped

2 large carrots, roughly chopped

3 stalks celery, roughly chopped

1 large red pepper, roughly chopped

5 cloves of garlic

5 Tbsp of chili powder

2 Tbsp ground cumin

1 Tbsp paprika

1/2 cup Frank’s Red Hot sauce

2 (15 oz) cans tomato sauce

1 (15 oz) diced tomatoes

1 (15 oz) black beans, drained

1 (15 oz) chili beans in sauce (do not drain)

Salt and pepper to taste
Bleu cheese crumbles for serving

Put chicken in food processor to grind up – if you can find ground chicken breast, you can use that too.  Heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink.  Rinse out processor and add carrots, celery, garlic and red pepper.  Process until veggies are minced finely.  Add to chicken mixture and cook about 5 minutes until veggies start to soften.  Add the rest of the ingredients, bring to a simmer and cook for 1 hour.