Instead, imagine the smell of buffalo wings filling your entire house. As delicious as they taste, I'd rather come home to a house that smells like birthday cake, not buffalo wings. But the hubby loved it and has suggested we invent a buffalo scented candle since Yankee Candle has yet to put one on the market. Yeah, we'll get right on that babe.
Buffalo chicken chili does taste as good as it smells though, as long as that smell is contained to the steam wafting from my bowl. The original recipe for this, from Prevention RD, called for it to be made over the stove but I had no time and no other crock pot meal on the menu for that week so chili it was. Prevention RD had made this recipe twice and the second time she followed the recipe exactly and put the chicken and veggies in the food processor and pureed it all up. It's all a matter of preference but the next time I make this I'll stick to simply chopping everything up. The chili was spicy and delicious and a great alternative to your usual chili but the weird texture distracted a bit from the taste.
2 lbs boneless, skinless chicken breasts
2 large carrots
3 stalks of celery
1 large red pepper
5 cloves of garlic (I substituted a little garlic powder)
5 tbsp chili powder
2 tbsp ground cumin
1 tbsp paprika
1/2 cup of Frank's Red Hot Wing Sauce (or your preferred buffalo wing sauce)
2 15 oz cans tomato sauce
1 15 oz can diced tomatoes
1 15 oz can black beans, drained (I, of course, omitted because of hubby's deep dislike of beans)
1 15 oz can chili beans in sauce (once again, these were omitted)
salt and pepper to taste (I left this out and we just added as needed while we were eating)
Put chicken breasts in food processor to grind up. Rinse out food processor and add carrots, celery, garlic, and red pepper and puree. (You can just choose to cut up all the veggies/chicken if you'd prefer for a different texture). Add veggies and chicken to crock pot along with the rest of ingredients. Cook on low for 8 hours. Enjoy!