Buffalo Chicken Chili Recipe- by popular demand!

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Buffalo Chicken Chili

My fam loves to eat buffalo wings, so I decided to make that flavor into chili. I end up topping this spicybowl of yummy stuff with “da’ Bomb!” dip and kettle style potato or tortilla chips, for a yummy salty crunch.Chef Robin Gourmet Cooking Classes, 2010.

½ C. butter

2 C. finely chopped onion

1 C. finely chopped celery

1 C. finely chopped carrot

4 cooked chicken(make it easy, use rotisserie chicken!)

4 C. chicken broth

1 C. Frank’s Red Hot sauce

1-29oz. can tomato puree

1 can light red kidney beans(or pinto beans)

In a large soup pot, melt butter. Add chopped onion, celery & carrot. Saute until vegetables are soft. Add remaining ingredients and stir to combine. Bring to a boil, then turn down to a simmer, for 30 minutes. Servepiping hot, topped with the dip n’ chips. Yum, it’s got a nice kick!

"DA BOMB DIP" 

This dip is a mix of blue cheese dressing & ranch dip, it is truly delish! Try it with veggies, warm sofet pretzels (my fave), pitas, chips, you name it! Chef Robin Gourmet Cooking Series, 2010.

Makes about 2 cups dressing

2 C. mayonnaise

1 C. Buttermilk

¼ C. red wine vinegar

½ C. blue cheese crumbles

2 T. dry ranch dressing mixture(Penzey's is preferred)

Pour all ingredients into a bowl and whisk together. Store in a glass canning jar in the refrigerator. Will keep for 2 weeks.