Buffalo Chicken Chili

Here we go with another round of the Recipe Swap!  This swap's theme was One-Dish Meals. I knew my dishwasher Aaron was going to love this swap!!  When I was given this recipe from Maryanna at Taste & See, I was excited because I am a big fan of Buffalo Chicken...anything. I've made the famous dip several times for parties and we regularly eat buffalo chicken salads for easy weeknight dinners.  Chili was something new, though. And I love recipes where you just dump everything into the crockpot and forget it.  This was one of those recipes.

If you like a little heat, this recipe is easily adapted to fit your tastes. I added 1/2 chopped jalapeno, and didn't realize until the chili was done that my half bottle of Frank's Buffalo Sauce was not the same size as the original recipe intended. We always buy the BIG bottle. Don't use half of that!  Or, at least test as you go! Sooo....my chili ended up very buffalo-saucy-ish. I'll admit that the first day, there was no way I could eat a bowl of it straight - much too hot for my tastes. A few bites on a tortilla chip were all I could take.  I had the same results as Maryanna, though - the heat seemed to dissipate a bit overnight. The second day, it was perfect! Thanks Maryanna!

Source: Taste & See

Ingredients:

• 2 chicken breasts (cooked & shredded or raw & whole)
• 1/2 bottle Frank's Buffalo Sauce (12 oz. bottle)
• 1 (15.5-oz) can beans (garbanzo, black, pinto, whatever!)
• 1 large sweet onion, chopped
• 2 (15-oz) can tomato sauce ( I used 1 can)
• 1 can cream-style corn
• 1 cup salsa
• 2 jalapenos, seeded and chopped

Directions:
Dump everything into the crockpot, and stir well. Cook on low for 8-10 hours. If your chicken was raw when you put it in, take it out after about 8 hours, shred it, and then stir it back into the chili.

Source: http://feedproxy.google.com/~r/DeliciousMeliscious/~3/saMdxBBKl7U/buffalo-chicken-chili.html

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