For the chili:
1/2 cup buffalo wing sauce
1 lb boneless, skinless chicken
1-1/2 cups chopped celery
1 can kidney beans (drained and rinsed)
1 can diced tomatoes
1 can (8 oz) tomato sauce
1 tablespoon oil
salt and pepper
blue cheese crumbles
extra raw celery pieces
1. Using clean kitchen shears, cut your chicken breasts into bit size chunks.
2. Cook your chicken chunks with olive oil and seasoned with salt and pepper, in the pot you will stew your chili.
I am not much of a celery fan, but it really does work here because it is tender and provides a great mild balance to the buffalo wing sauce. The beans also help to calm any burning sensations.
The chili mac n' cheese still had this recipe beat on Michael's scorecard, but I think it has promise for a gameday dip.
We are more than half way through the Great Chili Cook Off 2013. Can you believe it!? January is flying by. We are taking the show on the road for recipe #4. Our three-bean chili with cornbread toppers will make for a vegetarian household's delight on our roadtrip to Pittsburgh.