This past week I made two different kinds of chili. One was a slow cooker buffalo chicken chili and the other was my traditional go-to recipe, which I just realized I’ve never shared before. The buffalo chicken chili was part soup part chili consistency. You can adjust the chicken stock quantity depending on how thick you want the chili to be. You can also adjust the hot sauce. I added about a 1/4 cup, and it gave it just enough of a kick. I served the chili with leftover Kale, Bacon & Jalapeno Corn Muffins and a side of tortilla chips.
For my traditional chili, I like to incorporate chorizo, brown sugar, and hot sauce along with ground turkey or ground beef. I always use Muir Glen Diced Fire Roasted tomatoes too. Aside from Tuttorosso, they are my favorite brand of canned tomatoes. I made this chili for dinner with friends the other night and also whipped up a batch of my famous (I like to think so) mac ‘n cheese. My youngest guest said “It blowed his mind!” Keep an eye out for the recipe this week. It requires a little extra work but is worth it! And chili wouldn’t be complete without corn bread so made honey corn bread muffins compliments of Krusteaz Honey Corn Bread & Muffin Mix. It’s a great mix if you don’t have time to make them from scratch. I used a combo of butter and coconut oil instead of the vegetable oil it calls for. My guests enjoyed it all!
Slow Cooker Buffalo Chicken Chili
1 pound ground chicken
1 stalk celery, finely chopped
1/2 small yellow onion, finely chopped
1 cup frozen corn kernels
1 14.5 ounce can Muir Glen Diced Fire Roasted Tomatoes
2-3 cups low sodium chicken stock
1/4 to 1/2 cup hot sauce
1 packet ranch dressing mix
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried cilantro
1/4 teaspoon salt
1 8 ounce package light cream cheese
In a large pan over medium heat, cook celery and onion in a small amount of olive oil till slightly tender. Add ground chicken and cook till it begins to brown. Transfer to slow cooker and remaining ingredients except the cream cheese. Stir to combine. Place block of cream cheese on top and cover. Cook on high for 4 hours. Stir mixture to incorporate cream cheese. Serve with additional hot sauce and blue cheese crumbles, if desired.
*Recipe adapted from Slow Cooker Gourmet
3 pounds lean ground turkey
3-4 links chorizo, casing removed
1 large green pepper, finely chopped
1 medium yellow onion, finely chopped
2 28 ounce cans Muir Glen Diced Fire Roasted Tomatoes
2 packets McCormick low sodium chili seasoning
2 packets McCormick mild chili seasoning
1/3 cup packed brown sugar
1/4 to 1/2 cup hot sauce
Shredded cheddar cheese for serving
In a large pot over medium heat, brown ground turkey and chorizo, breaking up with a spoon. Drain most of the oil/fat after cooking. Add green pepper and onion and cook till tender. Add remaining ingredients through hot sauce and stir to combine. Bring to a boil and then simmer over low heat for 1 to 2 hours. You can also transfer to a slow cooker to finish cooking. Serve with shredded cheddar cheese and toppings (sour cream, green onion, bacon, etc.) of your choice.