Buffalo Chicken Chili

I couldn't think of a clever title for this post.  I guess I'm not feeling very clever today!

This chili was SO good, though!!!  If you don't like spicy, I don't know if you'd like it, but we are a fan of Franks in our house so we loved it!  Tastes great with a dollop of sour cream and some cheese...

Recipe source: traceysculinaryadventures


 image source: http://blog.thenest.com/

1 tablespoon extra-virgin olive oil
2 lb ground chicken
1 large carrot, peeled and finely chopped
1 medium onion, chopped
3 ribs celery, finely chopped
4 cloves garlic, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups low-sodium chicken broth
1/2-3/4 cup hot sauce (I used Frank’s)
1 (15 oz) can tomato sauce
1 (15 oz) can fire-roasted crushed tomatoes

Sliced green onion and shredded cheddar cheese, to garnish

Set a large pot over medium to medium-high heat and add the oil. Add the ground chicken and cook until browned, breaking it up with a wooden spoon as it cooks. Stir in the carrots, onion, celery, garlic, chili powder, cumin, paprika, salt, and pepper. Cook for about 8-10 minutes, stirring often, until the veggies have softened. Add the chicken broth and scrape the bottom of the pan to release any brown bits. Stir in the hot sauce, tomato sauce, and crushed tomatoes. Bring the mixture to a boil, then reduce the heat and simmer until the veggies are tender and the chili has thickened to your desired consistency. (Sometimes I do it for as little as 15 minutes, but I’ve also let it go for more than an hour – just depends how much time I have when I’m making it. Just be aware that it starts off fairly thin, and will need closer to an hour if you want it to thicken up considerably.)
After simmering, try the chili and add additional seasonings and/or hot sauce to taste, if necessary. Garnish with sliced green onion, shredded cheddar cheese, or any other toppings you’d like before serving!

**my tweaks** I used ground turkey instead of ground chicken because our store didn't have that anywhere. It was just as good.  I used the full 3/4 cup of franks, maybe even a little more.  It was spicy but not so bad you couldn't taste your dinner. Our noses were running--I will admit that :) I didn't change anything else.  The leftovers were just as good.  The flavors all settled and made it super tasty!!  I will be making this one again! YUM!