Slow Cooker Buffalo Chicken Chili

IMG_4678

I’m a huge chili fan.  It’s a great meal to make during these crazy MN winter days.  I love to try new varieties as well, so when I saw buffalo chicken chili I knew this was going to be good.  I wasn’t sure if the family was going to like it, but I knew I would.  If you ask why the family wouldn’t like it, well, there’s those big orange things in it.  And then the little black beans.  Oh and I did add some chopped onion.  (Craig made a sandwich for dinner!!).

Here’s what you need:

Reynolds™ Slow Cooker Liners – I didn’t use these

2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces (I used the rotisserie Oscar Meyer cut up chicken 2 containers)
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup) – I even left the celery out for the picky people
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) Muir Glen® organic diced tomatoes, undrained – I used a jar of salsa instead to give it more flavor since I’m not a huge tomato fan
1 can (15 oz) Progresso® black beans, drained, rinsed
1 cup Progresso® chicken broth (from 32-oz carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce (from 12-oz jar) (I put this in after serving the kids’ bowls)
Crumbled blue cheese, if desired
  • Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
  • In lined slow cooker, mix all ingredients except buffalo wing sauce and cheese.

IMG_4666

  • Cover; cook on Low heat setting 8 to 10 hours.

IMG_4668

  • Stir in buffalo wing sauce. Serve sprinkled with blue cheese.

Adding the salsa to it gave it that extra boost in flavor.  And I put the wing sauce in after serving up the kids’ bowl because they wouldn’t be able to eat the hot sauce!  I added a bit more to my own bowl.  I dipped some Frito Scoops with mine (weird habit) and had some dinner rolls on the side.

There was enough left over for my lunch today.  I loved this.  I’d make it again for sure.

Have a great rest of the week.  Hopefully you’re somewhere warm reading this.  Today’s high in MN is going to be 18 degrees (not including the wind chill) and tomorrow a high of 1 degrees (again, not counting the windchill).  I am so waiting for Spring to arrive!!!

Two Girls Cooking – Patricia 😉

Source

Betty Crocker

 

Chili Cups

 

Chili Cups

Winter is finally here in Minnesota.  We got some snow this week.  And when you have cold and snow, what’s better than great comfort food?  Chili is one of the best comfort foods for me.  I’ve made chili a few different ways.  Almost the same as my home made spaghetti, but when I found this recipe on Just Get Off Your Butt and Bake the salsa struck me as something that would really add the best flavor to the best comfort food.

I made some moderations to the recipe and used fresh garlic over the garlic salt.  I added about a tablespoon of Worcestershire sauce and instead of an entire jar of regular salsa, I used a 1/2 a jar of salsa verde and along with the regular kind.  Then what’s even better with chili is the butter biscuits that go along with it.  So I combined them both together and came up with the Chili Cups.

INGREDIENTS

  • 1 pounds ground turkey
  • 1/2 onion, chopped
  • 1 teaspoon ground black pepper
  • 4 garlic cloves crushed
  • 1 cup tomato sauce
  • 1 (8 ounce) jar salsa – I used 1/2 jar regular salsa and 1/2 jar salsa verde’
  • 4 tablespoons chili seasoning mix
  • 1 (15 ounce) can dark red kidney beans
  • 1 can of buttermilk biscuits

DIRECTIONS

  1. In a large saucepan over medium heat, combine the ground turkey, garlic, the onion and  and saute for 10 minutes, or until meat is browned and onion is tender. No grease to drain with the turkey meat.
  2. Add the ground black pepper, garlic salt, tomato sauce, salsa, chili seasoning mix and kidney beans. Mix well, reduce heat to low and simmer for at least an hour.
  3. Heat oven to 375 degrees. Press 1 biscuit onto bottom and up side of each of two muffin cups.  I baked the biscuits for a few minutes then took the pan out of the oven and molded the dough better to the sides of each cup.  I poured in some spoonfuls of chili and baked until the dough was browned.

I made the extra biscuits to eat the remaining chili with.  I sprayed the top of them with olive oil cooking spray and sprinkled some garlic salt over the top.

I put some shredded cheddar cheese on top of the chili with a bit of sour cream to top it off.  This is the best chili.  I wish I could take credit for it!  My hat goes off to Just Get Off Your Butt and Bake.

Best Chili

I am so glad I have left overs for tomorrow.  I’ll eat this for lunch so I don’t have to share!!

Left Overs

Have a great weekend.

Patricia – Two Girls Cooking

Turkey Veggie Chili

Yesterday I was looking over my food supplies and trying to come up with a meal to make that wouldn’t require me to go shopping. This was part laziness and part budgeting. Every time I run to the store for “just a couple things” I end up with a cartful of stuff. I decided I had the makings of a good chili, and for me you don’t have chili without fresh baked bread.  That’s the way my mom always served it, and now that’s the way I like it. To go with my chili then, I made a loaf of Ciabatta bread which you can read about here. This chili was nice and thick and because of all the veggies and ground turkey it’s pretty healthy too. This recipe is not very spicy because I am not a fan of really spicy foods. I leave those to Patricia!


1 large onion, chopped

2 garlic cloves, minced
1 pound ground turkey
1 1/2 Tbsp chili powder
1 Tbsp paprika
2 tsp red pepper flakes
1 tsp ground cumin
2 medium tomatoes, chopped (I used some I had canned)
1 can tomato sauce
1 can chicken broth
1 can kidney beans, rinsed and drained
2 medium carrots, thinly sliced into rounds
2 stalks celery, thinly sliced
1 can mushrooms, drained
Salt and Pepper to taste

Brown turkey with the onion and the garlic in a large pot over medium heat. Add spices, tomatoes, tomato sauce, broth, beans, veggies and mushrooms; bring mixture to a boil. Cover, reduce heat and simmer until meat and vegetables are tender, about 30 to 45 minutes. Season to taste with salt and pepper. 
I garnished mine with a little white cheddar cheese and my bread of course!
– Jodi