Buffalo Chicken Chili

I went to the grocery store the other day and found ground chicken breast for 2.98 a pack. That's the best price I've seen on white meat ground chicken, so I grabbed four of them before I left. When my price rang up at the register, I thought, "My, that's a little more than I expected to spend!" I should really have more faith in my internal calculator because when I got home I looked at my receipt and sure enough, they had charged me 5.00 for each pack! Note: ALWAYS check your prices as they ring up or check your receipt before you leave the store. So I made the trek back the next day to get my 8.00 back.

All that to say, I have a lot of ground chicken in my fridge now. So I either need to use it or freeze it. Tonight I decided to make buffalo chicken chili.

First I browned the chicken in a soup pot. Then I finely chopped and sauteed one onion and two carrots along with the meat. (Coach looked at me really funny when I asked him to get two carrots out of the fridge and peel them for the chili. I've never put carrots in chili before. But I had an instinct to put them in this, and I'm glad I did. So is Coach.)


After the veggies were tender, I added three tablespoons of tomato paste and stirred it around for a minute. Then I put in one can of original Rotel tomatoes, two cans of light red kidney beans, and probably around 2 to 3 cups of beef broth (depending on how thick or thin you want it). That's also kind of weird, I know...adding beef broth to a chicken dish. But what can I say? I thought it would be better than chicken broth. And it was. Finally, add two teaspoons of cumin, a palmful of chili powder, salt to taste, and, to make the buffalo in the chicken chili, hot sauce. How much? I don't know. I shook the bottle ten times over the pot. So, whatever equals 10 shakes, or thereabout.

Bring it to a boil and then let it simmer for at least an hour.


Enjoy!