Buffalo Chicken Chili
I saw this recipe on Once a Month Mom and it sounded so good! It was good, although I would make a few changes next time. And there will be a next time.
You can get the full recipe at the link above. Here’s how it went down at my house:
1. I was one 15-oz can short of the right amount of beans. No problem. I think next time I’d use black beans, though. These little navy beans were sort of lost. I like a really beany chili. Cannelini beans might work too, since they’re bigger.
2. I completely forgot to include the chili beans. Oops! That would have made it a bit beanier, and would have added to the flavor, too.
3. I was one 8-oz can short of the right amount of tomato sauce, too. I added some V-8 juice, which isn’t the same thing but helped with consistency.
4. I was hoping for more buffalo flavor. This was good chicken chili, but I didn’t get much buffalo flavor. Mine needed more buffalo wing sauce, and less traditional chili flavors (like chili powder and cumin).
(Above) Onions, garlic, and carrots sauteeing
(Above) I used the last of my home-canned tomato sauce, and I only have three pints of diced tomatoes left. Sad day.
(Above) All the ingredients except the chicken.
(Above) Add the chicken. You’re supposed to use cubed, cooked chicken, but I had cooked, shredded chicken on hand.
(Above) In the crockpot after about 8 hours