In an attempt to make myself feel a little closer to fall, my favorite season, I decided that chili in August was a good idea. It ended up raining which was, of course, a sign. This recipe for Buffalo Chicken Chili is so easy and it didn’t have to cook forever to be full of flavor.
2 lbs. Chicken (cubed)
¼ cup olive oil
Whole yellow onion diced
1 tbsp. fresh garlic minced
Carton of chicken stock
20 ounce can of black beans (drained and rinsed)
20 ounce can of diced tomatoes (with liquid)
¼ cup to ½ cup of Buffalo wing sauce (depending on how spicy you like it)
2 tsp. of chili powder
¼ cup all-purpose flour
Salt to taste
Fresh bleu cheese crumbles
Pour olive oil in a big pot with cubed chicken. Add onion, garlic, chili powder and salt. Cook chicken thoroughly. Add in tomatoes, black beans, wing sauce, and cover in chicken stock. Bring to a simmer. In a separate bowl, add flour and some of the hot liquid from the chili. Stir until flour dissolves then add back to the pot. This will thicken the chili. Let simmer on lowest setting for at least an hour then serve with bleu cheese crumbles and crackers. Enjoy!