Buffalo Chicken Chilli

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Okay, this may look like a bright orange plate of slop but let me just say one thing – don’t knock it until you try it!

This Buffalo Chicken Chilli was absolutely blummin’ delicious.

I’m a sucker for anything “Buffalo”, if I see that in the title of a recipe, there’s a good chance I am going to try it so when I came across this recipe it was a must-do. I had to tweak it a bit in places but it turned out so well. For one, I reduced the chilli power content as it was way too high for a family meal combined with hot sauce, but if you like it hotter, just increase it to taste. As guidance, I used about 2/5 of the recommend amount!

There’s something about that slightly-hot buffalo sauce combined with the crumbly blue cheese that is irresistible.

It was really simple to make and relatively quick. The recipe below makes enough to serve 4 and though I wasn’t initially sure, it froze well too.

As you can see, we served it with rice but this would be absolutely stonking on a jacket spud too. I’m think of serving this for my next Bonfire Night soiree alongside the usual mince beef chilli.

Yum.

Buffalo Chicken Chilli

Ingredients

2 tbsp olive oil
1 large onion, diced
1 largeĀ stick of celery, finely chopped
1 large carrot, peeled and diced
3 cloves garlic, minced
1.5 tbsp hot chilli powder
450g chicken, cooked and shredded
400g can kidney beansĀ 
500g passata
400g can chopped tomatoes
50ml hot sauce
120g cream cheese
blue cheese, crumbled

Method

Heat the olive oil in a large saucepan over a medium heat.

Add the diced onion, celery, carrot, garlic and dried spices to the pan and cook for around 5 minutes, stirring regularly to make sure nothing sticks.

Add the cooked chicken to the pan along with the beans, passata and chopped tomatoes and mix well. Simmer for 20 minutes.

Stir in the hot sauce and cream cheese until everything is combined and smooth

Serve topped with the crumbled blue cheese.

And that’s it. Simples!

I actually used a can of Heinz Five Beans and these tend to be my bean of choice when making a chilli, I like the mix of different beans so if you’ve not tried them before, give those a whirl for something a bit different.

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