It makes the house smell like wings all day. Why can’t they make a candle that smells like that anyway?
When a Saturday evening Halloween party* turned into a Sunday morning “why the hell am I still awake at 4 AM (but completely sober; designated driver action yo!),” I opted to stay up and get started on this one for the Philadelphia Eagles game later that day. Alas, the Birds scored no offensive touchdowns, only scoring via a special teams fluke against the hated
Ginas Giants. But literally every other scoring play in that game was a field goal. It was an awful game.
*I was John McClane again. But this time, McClane from Die Hard with a Vengeance. It was really something. In a few years, when all of the hair is gone, I can be Die Hard’s 4, 5 and 6!
Back to the food though, this one is an original buffalo take on chicken chili. I know some of you will see that there’s 1/2 cup of buffalo sauce. Don’t worry. It’s not too spicy. I promise.
1 lb. chicken breast
1 lb. chicken thighs
1 cup onion, chopped
1 cup celery, chopped
1 cup carrots, chopped
1 cup diced tomatoes
2 garlic cloves
1 cup chicken broth
2 tsp. ground chili powder
1 tsp. ground cumin
1 tsp. paprika
1/2 tsp. oregano
1/4 tsp. ground cayenne pepper
salt and pepper
1/2 cup buffalo sauce
1 can white kidney beans, optional
crumbled blue cheese or Gorgonzola
Put everything in the crock pot. Keep the pieces of chicken whole too. You’re going to be removing them once they’ve cooked so you can shred them. I prefer shredding later to chopping into little chunks. Shredded chicken in chili or on a sandwich is always awesome versus whole pieces.
Cook at a “low” on the crock pot for about 7 hours, then remove the chicken. Let it cook, then you can shred it, and put it back in the crock pot to heat back up. I let it sit for another hour to reheat, then turned off the crock pot and starting eating. The heat of the ceramic pot kept it nice and hot.
If you’re short on time because you weren’t awake at 4 AM like me to get this started and finished by a 1 PM kickoff, you can increase the temperature of the crock pot to high, and cook for around 4 hours instead, but be careful not to overcook, boil it and always make sure the chicken is thoroughly cooked. Because salmonella.
Garnish with blue cheese or Gorgonzola crumbles.