Buffalo Chicken Chili Nachos

Monday, November 29, 2010

Buffalo Chicken Chili Nachos Adapted from Debbie Does Dinner
2 1/2 lbs. boneless, skinless chicken breasts
2 large carrots
4 stalks celery
1 large red pepper
1 large onion
5 cloves of garlic
1/3 cup chili powder
2 tbsp. ground cumin
1 tbsp. paprika
1/2 cup Franks Hot Sauce
2 (15 oz) cans tomato sauce
1 (15 oz) can diced tomatoes
1 (15 oz. can kidney beans, drained and rinsed
1 (15 oz) can black beans, drained and rinsed
1 (15 oz) can chili beans in sauce (do not drain)
Salt and pepper to taste

Directions:  Cook chicken with a bit of water in pan until cooked and easy to shred. Shred chicken and put in crockpot Heat a bit of cooking spray in pan and cook onions, carrots, pepper and garlic about 8 minutes. Add veggie mixture to crock pot. Add all the other ingredients and mix together. Cook on low for several hours until hot and flavors have come together. **Alternate method: You can mix everything on the stove top at a simmer and cook for an hour.

Total calories = 3066 calories
14 cups = 219 calories per cup

-I just cooked it on the stove top.

Here's what I started with:

Here's how I did it:

#1 I put the chicken into a pan of water and let it cook through.

#2 While the chicken was cooking, I diced up 5 cloves of garlic, celery, carrots, onions and a red pepper.  I had 1/2 of a red onion that I really needed to use so I used it instead of a white or yellow onion.

#3 While the chicken was cooking, I put the veggies in some olive oil to sautee.

#4 2 cans of tomato sauce and a can of diced tomatoes went into a pot.

#5 I rinsed and drained a can of black beans and kidney beans and they went into the tomato sauce.

#6 A can of chili beans with the sauce went in next.

#7 The chicken was pulled out of the water.

#8 The veggies were next in the pot.

#9 The chicken was shredded and then put into the pot.

#10 1/2 cup of Fred's Hot Sauce was added along with cumin, chili powder and paprika.

#11 The chili was left to simmer for about 20 minutes.

The Finished Product:

The Finished Product:

I was really excited to try this recipe when I saw Debbie posted it last week.  We love chili and we love buffalo wings so what a perfect combination.

I didn't decide to make  this dish until about 2 hours before dinner so I didn't have time to cook it in the crockpot.  I really don't think that I missed any of the flavor, though.  This chili is not for the faint of heart or those who do not like spicy foods.  It is SPICY.  I actually calmed it down a bit by adding about 1/4 cup of Ranch dressing to it. 

While it was spicy in the hot wing kind of way, it definitely did not miss out on the chili flavor.  While it was cooking and I was taste-testing, I kept thinking that I would need something to eat with it like we eat crackers with chili.  I decided that I would just turn this into nachos and serve it over tortilla chips.  Funny thing is that Scott came in and tasted it and said the same thing without me telling him that so Buffalo Chicken Chili Nachos was born.  Scott also thought that it would taste good over a hot dog.

I definitely think that this would be a great Super Bowl party food.  It would also be good in some type of chili cook-off that you have with your friends but I'm not sure if I would make it again for just dinner.

Hope you enjoy!


Debbi Does Dinner Healthy said...

So glad you liked it! Love it over nachos! Funny, I didn't find it that spicy, maybe I did it different or am just immune! I use the buffalo wing Franks sauce, I wonder if that isn't as spicy.

April Westerhold said...

You know what? I bet that is exactly it. I used actual Frank's HOT Sauce. I should have used the Buffalo Sauce and I bet it wouldn't have been as spicey. It was still really, really good!

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