Chili Cook off 2012

Tomorrow is the big day for our Chili Cook off. Everyone has their chili named and I am guessing preparation will begin today for most of the attendees. You know - chili almost always taste better once it has had a chance to "marinate".  I believe we have 10 entries coming. It actually ends up being a great weekend for a chili party. It was 80 degrees earlier this week. This weekend will be considerably colder. Spicy chili will be just what we need.......

My husband and I will set the house up for the competition as well as making our own chili crock pots. I am very interested in tasting his because I have NEVER, EVER seen him cook. Not to worry, I have given him some basic rules. He is trying to keep his recipe a secret from me. This should be very interesting - lol. We will also finish purchasing the prizes for the winners.


 I will definitely have more on the cook-off later this week. For now, I wanted to share my recipe with you.

Buffalo Chicken Chili (found on Pinterest from Closet Cooking)

 

Photo Credit: Closet Cooking

 

 

 

 

A buffalo chicken wing inspire bowl of chili served topped with tangy crumbled blue cheese.

Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Ingredients

• 1 pound ground chicken
• 1 tablespoon oil
• 1 onion, diced
• 1/2 cup celery, sliced
• 1/2 cup carrots, diced
• 2 cloves garlic, chopped
• 1 teaspoon cumin, toasted and ground
• 1 cup beer or chicken broth
• 1 (15 ounce) can diced tomatoes
• 1 (15 ounce) can cannellini beans, drained and rinsed
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• 1/4 teaspoon cayenne
• 1/2 cup hot sauce (or to taste)
• salt and pepper to taste
• crumbled blue cheese to taste

Directions

1. Cook the chicken in a large pan over medium heat and set aside.
2. Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
3. Add the garlic and cumin and cook until fragrant, about a minute.
4. Add the beer or broth and deglaze the pan.
5. Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
6. Serve topped with crumbled blue cheese to taste.

 

Update:

 Of course, I had to try the chili out after I made it. Hubby and I both tried a bit in two of the plastic tasting cups we purchased for the event. This chili is absolutely wonderful. The Frank's Red Hot Sauce (that's the brand I used)  just sets it off!