When did chili contests become a thing?
I like to pretend I am Emeril when I'm making chili. I just utter the phrases "bam," "wam," "zam" and I feel like I'm brewing some sort of revitalizing potion for humans. Take a sip of this chili and all your sorrows will vanish. As much as I love chili, what gives it the right to be judged any more than other great dishes? What about lasagna. I would sure love to be an Alex Gaureneshelli when it comes to lasagna. Imagine, county wide fairs devoted to the craft, fire fighters streaming out of their trucks, battling each other for the first taste of the creamy ricotta layered pasta dish. Is chili the people's dish?
Chili is great and all, but I can't believe it took me this long to muster up this concoction. I love making chicken chili as an alternative to the standard beef. I still love making it spicy with peppers and seasoning but why on earth did I never think of making a buffalo chicken chili!?? Frank's Red Hot sauce is quite possibly my favorite condiment ever and according to their slogan you can "put that sh**t on everything!" This chili is the perfect meal for football game day instead of the standard wings. You can vary the toppings as you please but I added blue cheese (duh), celery, and some sour cream.
Ingredients:
2 1/2 cups cooked shredded chicken
1 tbsp olive oil
1 medium onion minced
1/2 cup chopped carrots
1/2 cup chopped celery
2 cloves garlic minced
2 tsp chili powder
1 tsp onion powder
1 tsp cumin
1 14oz can fire roasted tomatoes
2 cups low sodium chicken broth
1 14oz can white cannellini beans
2 cups frozen corn
1/4 cup hot sauce (or more for taste)
1/4 cup blue cheese crumbles
garnishes
blue cheese
chopped celery
sour cream
green onions
shredded cheese
In a large dutch oven or pot heat oil over medium heat. Add in onions, carrots, and celery and cook until onions are translucent (about five minutes). Add in garlic and cook for another 30 seconds. Add in chili powder, onion powder, and cumin. Stir to coat the onion mixture. Add in fire roasted tomatoes and chicken broth. Add the shredded chicken into the pot. Bring mixture to a boil and reduce to medium heat. Simmer for 10 - 15 minutes. Stir in the beans, corn, hot sauce, and cheese. Simmer for another 10 minutes. Ladle into bowl and serve with desired garnishes.
2 1/2 cups cooked shredded chicken
1 tbsp olive oil
1 medium onion minced
1/2 cup chopped carrots
1/2 cup chopped celery
2 cloves garlic minced
2 tsp chili powder
1 tsp onion powder
1 tsp cumin
1 14oz can fire roasted tomatoes
2 cups low sodium chicken broth
1 14oz can white cannellini beans
2 cups frozen corn
1/4 cup hot sauce (or more for taste)
1/4 cup blue cheese crumbles
garnishes
blue cheese
chopped celery
sour cream
green onions
shredded cheese
In a large dutch oven or pot heat oil over medium heat. Add in onions, carrots, and celery and cook until onions are translucent (about five minutes). Add in garlic and cook for another 30 seconds. Add in chili powder, onion powder, and cumin. Stir to coat the onion mixture. Add in fire roasted tomatoes and chicken broth. Add the shredded chicken into the pot. Bring mixture to a boil and reduce to medium heat. Simmer for 10 - 15 minutes. Stir in the beans, corn, hot sauce, and cheese. Simmer for another 10 minutes. Ladle into bowl and serve with desired garnishes.
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