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
Posted on February 10, 2013, in Food. Bookmark the permalink. 4 Comments.
Thanks for posting this. I started looking around for a recipe when you mentioned this on facebook, and I think I’m going to try this one. Unlike you, I think I’d prefer this chili to be bean-less, and I like the combination of ground chicken and shredded chicken. Probably going to make it this weekend, so I’ll let you know what I think.
http://www.cookingforengineers.com/recipe/268/Buffalo-Chicken-Chili
I agree with the sadness of using the last of your home-canned stuff. Especially when you know access to fresh veggies is many months away.
I’ll have to try the recipe you linked to. Mine barely tasted like Buffalo-anything. Just chicken chili, for the most part. MOAR BUFFALO SAUCE!!
I made the linked recipe and it was pretty good. Contrary to what I initially thought, I’d probably leave out the ground chicken next time, and use more shredded chicken. I didn’t care for the texture it added. I think his suggestion for pinto beans would work well. It was buffalo-y, but didn’t scream it. Maybe reducing the tomato would help?
Yes, I think it was too tomato-y and not buffalo-y enough!