Award Winning Buffalo Chicken Chili
Laura’s Blog Entry
For the past three years Neil has competed in a chili cook-off at his work. We are happy to announce that his third attempt at the prize was a winner!
Every year the competition is spirited and the chilis are delicious.
After last year’s contest, Neil got a bit more creative and decided he wanted to combine two of his favorite foods – Buffalo wings and chili – into a single dish. The response was very positive! He actually won three awards – “People’s Choice,” “Makes You Want More,” as well as “Best Use of Chicken.” We are very proud.
So in case you are as excited about wings and chili as Neil, here’s his very special, customized recipe. It is not a quick dish to put together, but worth the effort.
Buffalo Chicken Chili
1 whole chicken, roasted, meat removed and shredded
[Shortcut – purchase a rotisserie chicken. Overachiever – roast a chicken using Ina Garten’s recipe, with the addition of your favorite dry rub on the outside. I like Cripple Creek BBQ rub.]
1 Tablespoon olive oil
2 small onions, finely diced
1 rib of celery, finely diced
4 garlic cloves, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 1/2 teaspoons dried oregano
1/8 teaspoon ground cloves
1/8 teaspoon red pepper flakes
1 1/2 quarts (48 oz.) chicken stock
2 cans Great Northern Beans
3 large whole dried Ancho chilies, stems removed
Approximately 1/2 bottle of your favorite buffalo wing sauce.
[I use a mixture of 4 parts BW3 Classic Wing Sauce, Medium and 1 part Texas Pete Buffalo Wing Sauce. But then I’m an overachiever.]
More wing sauce
Blue cheese crumbles
Saute the onion and celery in a skillet on medium high heat until softened and beginning to caramelize, about 10 minutes. Reduce heat a bit and add the garlic and saute an additional minute. Stir in the dry spices and a bit of salt. Mix well. Remove from heat and set aside.
Put chicken stock in the crock-pot. Add the sauteed vegetables and spice mixture, beans, and dried whole chilies. Also put in about 1/4 of the shredded chicken. Set the rest of the chicken aside for the final step. DO NOT ADD WING SAUCE YET.
Flavor will be best if you set crock-pot to low and let cook 6-8 hours.
Before serving, pull out the chilies, cool and drain them, then mince them finely and put them back in.
Heat up the reserved chicken with a tiny bit of water in a large sauce pan. When warm, toss with approximately 1/3 to 1/2 cup of the wing sauce. Chicken should be well coated with sauce. Add the chicken to the soup and serve immediately.
Top each serving with a drizzle of more wing sauce, diced celery, ranch and/or blue cheese crumbles.
It’s a winner!