Tis' the season

No no, Not a Christmas post just yet! Come on people, it's not even Thanksgiving. We will not be doing anything Christmas related until AFTER Dylan's birthday/ party! Just wouldn't be right. So it's the season of, Food and Cold weather. What goes better with cold weather and food than a nice big pot of chili? Yumm. We love chili and cornbread ( Jiffy is the only way to go) in this house. So Sunday, when it was chilly ( Pun intended) outside, I made a pot of chili. But this wasn't any chili, it was Buffalo Chicken Chili. It was sooo good, good thing too, seeing as I didn't look how many servings the recipe yielded and I think I made enough for 12 people. So now we have some stashed in the freezer for a cold day! So without further adu...

Buffalo Chicken Chili

Recipe from http://preventionrd.com/

1 Tbsp olive oil

2 pounds boneless, skinless chicken breasts

2 large carrots

3 stalks celery

1 large red pepper(I didn't have one, it had plenty of spice without it!)

5 cloves of garlic

5 Tbsp of chili powder

2 Tbsp ground cumin

1 Tbsp paprika

1/2 cup Frank’s Hot Moore’s Wing Sauce

2 (15 oz) cans tomato sauce

1 (15 oz) diced tomatoes

1 (15 oz) black beans, drained

1 (15 oz) chili beans in sauce (do not drain)

salt and pepper to taste

Directions:
Put chicken breasts in food processor to grind up( This actaully worked really well, I will never buy ground chicken again!) if you can find ground chicken breast, you can use that too. Heat oil and add chicken and cook about 10 minutes on medium heat until no longer pink. Rinse out processor and add carrots, celery, garlic and red pepper and puree. Add to chicken mixture and cook about 5 minutes until veggies start to soften.

Next add the rest of the ingredients, put stove on simmer and cook for 1 hour.