Buffalo Chicken Chili

Buffalo Chicken Chili 056I thought about making a Buffalo Chicken Meatloaf, but then decided to use the ingredients to make Buffalo Chicken Chili instead.

I love Buffalo Wings and usually eat them with Blue Cheese, Carrot Sticks and Celery Sticks. So I wanted to make sure those flavor profiles were present in this dish.

INGREDIENTS:

  1. Ground Turkey Italian Sausage, recommended: Festive, 1 lb.Buffalo Chicken Chili 053
  2. Chicken Breast Tenderloins, 1.69 lb.
  3. Pork Chorizo, recommended: Cacique, 10 oz.
  4. Chicken Chili Seasoning, recommended: Williams, 1.2 oz
  5. Sriracha, Lime & Garlic Fiery Tasty Seasoning, recommended: McCormick, 1 oz
  6. Chili Seasoning, recommended: Williams, 1 oz
  7. Cream of Celery condensed soup, recommended Campbell’s, 10.5 oz.
  8. Butter Beans, recommended: Joan of Arc, 15.5 oz.
  9. Mixed Chili Beans, recommended: Great Value, 15 oz.Buffalo Chicken Chili 001
  10. Cannellini White Kidney Beans Southwestern Style, recommended: Bush’s, 15.5 oz.
  11. Petite Diced Tomatoes with Jalapeño & Habanero, recommended: Del Monte, two 14.5 oz. cans
  12. Diced Tomatoes Zesty Chili., recommended: Del Monte, 14.5 oz.
  13. Diced Jalapeño Hot Peppers, recommended: Great Value, two 4 oz. cans
  14. Diced Mirepoix Mix, fresh (Yellow Onions, Carrots, Celery), 10 oz.
  15. Garlic, diced, 10-11 clovesBuffalo Chicken Chili 006
  16. Chicken Flavor Bouillon, recommended: Knorr, 2 tablespoons
  17. Turmeric, recommended: Tone’s ¼ teaspoon
  18. Celery Seed, recommended: Tone’s ¼ teaspoon
  19. Celery Flakes, recommended: Tone’s ¼ teaspoon
  20. Chicken Broth, 1 ½ to 2 cups, use water if needed to thin it out
  21. Vinegar (Rice Wine or Apple Cider), ¼ cup
  22. Blue Cheese Crumbles, recommended: Litehouse, 6 oz.
  23. Sour cream, recommended: Daisy, a dollop
  24. Slow Cooker Liners, recommended: Reynolds Kitchens, 1Buffalo Chicken Chili 004

INSTRUCTIONS:

  1. Freeze Chicken Tenders 20 minutes to make it easier to cut into chunk-sized pieces. Add to a storage bag with the Dry Rub.
  2. Dry Rub mixture is the Chicken Bouillon, Turmeric, Celery Seed and Celery Flakes.
  3. Mix ground Turkey Italian Sausage and Pork Chorizo, brown in skillet, remove and then discard any excess grease.Buffalo Chicken Chili 011
  4. Brown the Chicken Tender chunks in the same skillet.
  5. Add the Garlic to the Slow Cooker. You can use the Liner bag to “crush” the garlic with a bowl.
  6. Add the Diced Chili Beans on top of the Seasoning Blend.
  7. Add the Chicken Chili seasoning on top of the Chili Beans.
  8. Add ½ cup of Chicken Broth.
  9. Drain and rinse the Beans and add on top of the Chicken Broth.
  10. Add the diced Mirepoix.
  11. Add the Fiery Tasty Seasoning packet on top of the Mirepoix.Buffalo Chicken Chili 009
  12. Add the Italian Sausage, Chorizo and Chicken next.
  13. Add the Original Chicken Seasoning.
  14. Add the Cream of Celery Soup.
  15. Add the 2 cans of Diced Tomatoes. With Jalapeño & Habanero.
  16. Add additional Chicken Broth for your preference, along with Vinegar (of your choice).
  17. Cook on high 4 hours or low 8 hours, stir halfway through.
  18. I stir in the 2 4 oz. cans of Jalapeño after it is done to keep it extra hot.
  19. Top with Blue Cheese and a dollop of Daisy!Buffalo Chicken Chili 018

 

 

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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Buffalo Chicken Chili 055

Taco Turkey Rotel

I was in the mood for some Mexican flavors. Being the cheap person that I am, I purchased the GroundRotel 045 Turkey and Ground Turkey Italian Sausage, instead of Ground Beef and Pork Italian Sausage.

The ingredients are similar to my post on August 3, 2019. However, it seems like this was a lot easier to cook. Less ingredients and less steps = Less Work!

INGREDIENTS:

  1. Ground Turkey, recommended: Festive, 1.0 lbs
  2. Ground Turkey Italian Sausage, recommended: Festive, 1.0 lbsRotel 005
  3. Pork Chorizo, recommended: Cacique, 10 oz.
  4. Taco Seasoning, recommended: Williams, 2.5 oz (2 packages)
  5. Fiery Tasty Seasoning Mix, recommended: McCormick, 1 oz.
  6. Hot Diced Tomatoes with Habaneros, recommended: Rotel, 10 oz.
  7. Petite Diced Tomatoes, Petite with Jalapeno and Habanero, recommended: Del Monte, Two 14.5 oz. cans
  8. Cheese Pasteurized Mexican with Jalapeno, recommended: Velveeta, 32 oz.Rotel 013
  9. Salsa Verde (or Cool Ranch) Tortilla Chips, recommended: Doritos, 5 to 7 per person or more
  10. Seasoning Blend, frozen with onions, celery, red peppers, green peppers, and parsley flakes, recommended: Great Value, 10 oz.
  11. Jalapeno peppers, diced, recommended: Great Value, 4 oz.
  12. Cola or soda to thin out, to your preference, recommended: Coca Cola, ½ to 1 cup
  13. Avocado, diced, suggested: Haas, 1 Jumbo
  14. Sour Cream, recommended: Daisy, a dollopRotel 009
  15. Slow Cooker Liner, recommended: Reynolds Kitchens, 1 Regular Size (fits 3 – 8 quarts)

INSTRUCTIONS:

  1. Freeze the Velveeta Cheese for 30 minutes (the foil only, not the box).
  2. Combine Ground Turkey, Italian Ground Turkey and Pork Chorizo in the same skillet that you will cook it in. No extra bowl to clean – Woot! I turned it 10 minutes, 10 minutes, then 5 minutes, so it was brown, about the same time as the freezer cheese.Rotel 017
  3. Put the slow cooker liner in the crock pot and to that add the Hot Diced Tomatoes by Rotel
  4. Cut the cheese into 8 pieces (I cut through the foil) and top the tomatoes with the cheese chunks. I added about a half cup of Cola on top of the cheese chunks.
  5. Drain the meat grease; I used the empty Rotel can to dispose of the grease.
  6. Add the Williams Taco Seasoning on top of the cheese chunks
  7. Add the drained meat on top of the Taco seasoning
  8. Add the frozen Seasoning Blend (onions, peppers, etc.) on top of the meatRotel 028
  9. Add the Fiery Tasty Seasoning on top of the onions
  10. Add 2 cans of Petite Diced Tomatoes on top.
  11. Cook on low for 4 hours; stir to combine after 2 hours. At this point, you can add additional Cola, depending on your thickness preference. I used about 1 cup.
  12. After 4 hours, add the can of diced Jalapeno Peppers. I like it hot, so I included the juice. Combine and stir.
  13. I diced the Avocado and placed it on top.
  14. I crushed some Dorito Tortilla chips and put that on the top.
  15. Then I added a dollop of Daisy Sour Cream.
  16. Top with Sour Cream dollop and enjoy with Doritos Salsa Verde or Ranch!Rotel 032

I haven’t had Rotel in quite some time. And this was so good; I could not stop eating it. I hope that you will give this cooking method or cooking suggestions a try. Enjoy!

Check out the sample and get your copy here:  Audible.com The Vampire Dancer Saga Part 4 Audiobook

The Vampire Dancer Saga Parts 1, 2, 3 and 4 are all Audiobooks now available at  Audible.com and iTunes (click the word Audible or iTunes to open link to store).

PAPERBACK BOOKS BY SHALIMAR ALI:

SHALIMAR ALI BOOKS AT AMAZON

clip_image001

The Vampire Dancer Saga Part 4 @ Amazon Kindle (June 13, 2016)

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The Vampire Dancer Saga Part 3 by Shalimar Ali (Apr 13, 2014)

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The Vampire Dancer Saga Part 2 by Shalimar Ali (Dec 11, 2012)

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The Vampire Dancer Saga by Shalimar Ali, Shalimarali and N/A (Jul 25, 2012)

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Learn to Belly Dance Textbook & Certification Program: Dance Lessons & Choreographies For Students, Troupes, Performers… by Shalimar Ali (Aug 17, 2011)Rotel 049

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