Chili with a little kick

  • Follow Karin Calloway

A hot bowl of chili is a great winter lunch. This quick and easy version can be thrown together on a Sunday afternoon and packed up for work the rest of the week.

This is a chicken chili with the flavor reminiscent of Buffalo chicken wings. I used Texas Pete's hot sauce when testing the recipe, but you can also use Durkee's hot sauce. These sauces are medium-hot, so you should start by adding a small amount and tasting the dish before adding more. I usually use half a cup.

I used the breast meat from a supermarket rotisserie chicken in the recipe, but you can substitute raw cubed chicken breast or ground chicken.

You can serve this chili immediately after sprinkling each serving with a little crumbled blue cheese, or divide the chili in serving-size containers to pack up and take to work. This chili freezes well if you don't wish to eat the same thing for lunch several days in a row. Serve with crisp celery sticks and saltine crackers.

Reach Karin Calloway at karin.calloway@comcast.net. See her prepare the recipe at noon Tuesday on television station WJBF (Channel 6). Follow her on Twitter at twitter.com/karincalloway.

BUFFALO CHICKEN CHILI

1 tablespoon olive oil

1 small onion, chopped, about 1 cup

2 ribs celery, chopped, about 1 cup

1 teaspoon minced garlic, about 1 large clove

1 packet chili seasoning mix

3 cups cooked, cubed chicken

2 16-ounce cans white beans, rinsed and drained

1 14.5-ounce can reduced-sodium chicken broth

1 14.5-ounce can petite diced tomatoes, undrained

1 15-ounce can tomato sauce

1/4-1/2 cup hot sauce (such as Frank's or Texas Pete)

1/4 cup white vinegar

Blue cheese crumbles, for garnish

Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook until the vegetables are tender, about 4 minutes. Stir in the garlic and seasoning mix and cook for 1 minute. Stir in the remaining ingredients except the blue cheese, bring to a boil, reduce heat and simmer for 20 minutes. Serve immediately, garnishing each serving with the blue cheese crumbles. Another method is to cool the soup and ladle it into individual microwave-safe containers with airtight lids. When ready to serve, remove the lid, cover with a paper towel and microwave for about 2 minutes. Stir and then sprinkle with the crumbled blue cheese.

Makes 6 servings.

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