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.
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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