Buffalo Chicken Chili

Who’s ready for some football?!

Even though I am very enthralled with baseball at the moment [GO ROYALS!] I am still looking forward to this favorite fall sport . . . plus, this year’s EXTRA exciting as for the first time in our relationship where #MeandD can actually watch all of the games from the comfort of our own home. That’s right! We FINALLY have the NFL Ticket. WHOO-HOO!!! No more sports bars for these two Chiefs fans. Man, thank goodness for landlords who allow DirectTV ;) and since our good fortune, I have been busy planning all sorts of yummy food, so we can “tailgate” at home. One of my usual “go-to” recipes and what D likes to call “liquid gold” is my Buffalo Chicken Chili. Thus, in celebration of regular season football starting this month, I thought is was about time I shared it with all of you, so here it is!

Buffalo Chicken Chili


2 pounds ground chicken [I prefer to buy chicken breasts and ground them myself with my Kitchen Mixer Food Grinder attachment]

1 can white kidney beans, drained and rinsed

1 can red kidney beans, drained and rinsed

14.5 oz can fire roasted tomatoes, drained

4 cups chicken broth [I usually use four cups warm water with four teaspoons Better Than Bouillon Organic Chicken Base]

¼ – ½ cup buffalo wing sauce (start with ¼ cup and add more at end if needed)

2 package ranch dressing mix

1 1/2 cups frozen corn kernels

2 teaspoons onion powder

2 teaspoons garlic powder

2 teaspoons celery salt

2 teaspoons dried cilantro

1/2 teaspoon salt

8 oz whipped cream cheese

Colby Jack, shredded

soup crackers

Directions: Brown ground chicken until fully cooked. Drain most of the grease leaving a little for extra flavor. Pour in the Crockpot. You can also brown the chicken ahead of time and store in fridge until ready to assemble. Add remaining ingredients except for the last three ingredients. Mix altogether until combined. Place cream cheese on the top and cover. Cook on high for 4 hours or low for 8. Stir to incorporate cream cheese. Top individual bowls with extra buffalo sauce, shredded cheese, and soup crackers if desired.

“As human beings, we are the only organisms that create for the sheer stupid pleasure of doing so. Whether it’s laying out a garden, composing a new tune on the piano, writing a bit of poetry, manipulating a digital photo, redecorating a room, or inventing a new chili recipe – we are happiest when we are creating.” − Gary Hamel

I hope you enjoy this chili recipe as much as our household does. It’s easy to make and leftovers can actually be stored in the freezer for up to three months. Enjoy!

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