There's nothing better on a chilly fall day than a bowl of homemade chili.
And this recipe by Chef Jeff from Smith's takes it up a notch!
He joined us from his kitchen with the recipe for Buffalo Chicken Chili.
For the Chili:
1 lb. ground chicken
1 Tbsp. olive oil
1 small onion, chopped
1/2 c. carrots, chopped
1/2 c. celery, chopped
1 Tbsp. garlic, minced
1 1/2 tsp. chili powder
1 1/2 tsp. cumin
2 Tbsp. paprika
15.5 oz. can white beans (undraied)
16 oz. can refried beans
1 c. chicken broth
1/2 c. beer (or more broth if desired)
1/2 c. Frank's hot sauce
Salt and pepper to taste
For the topping:
Blue Cheese dressing or sour cream
Blue cheese crumbles
Chopped green onion
1. In a heavy pot or dutch oven over med-high heat, add the oil and ground chicken and cook until browned breaking up the meat. Remove the cooked meat from the pan and set aside.
2. In the same pan, add a little more oil if necessary and add the onion, carrot, celery, garlic, chili powder, cumin, and paprika and cook 8-10 minutes or until the veggies are softened.
3. Add the white beans, refried beans, chicken broth, beer, hot sauce and bring to a simmer. Return the cooked chicken to the pot and simmer for 25-30 minutes, stirring often. Taste and season with salt and pepper as needed.
4. Serve with desired toppings. Enjoy!
For more delicious recipes, visit: smithsfoodanddrug.com.