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Chicken Wing Chili




Source of Recipe


the web


List of Ingredients




2-3 cups cubed, cooked chicken
7 Tbls butter
7 Tbls flour
2 cups chopped celery
1 ½ cups chopped onion
1 cup shredded or finely diced carrot
3 cloves chopped garlic
2 ½ cups (or 2 cans) chicken broth
1 can (15 oz) can diced tomatoes
2 drained cans white kidney beans*
1 cup HOT wing sauce (Franks Red Hot now makes one, labeled Franks Wing Sauce)
1 can chopped green chilies
2 bay leaves
½ tsp cumin
1 ½ tsp oregano
1 cup Blue Cheese Dip/Dressing (Marie’s Premium Super Blue Cheese)
1/3 cup sour cream
Celery and carrot sticks
Bottled hot sauce

Recipe



Melt butter in large heavy saucepan. Add celery, onions, carrot and garlic. Sauté until vegs are slightly tender, about 5-7 minutes. Stir in flour and cook another 2-3 minutes.

Add chicken broth and tomatoes. Stir over medium high heat, until it comes to a simmer and thickens. Reduce heat to low.

Stir in wing sauce, green chilies, bay leaves, cumin, oregano, beans and chicken.

Cook on low heat, stirring frequently, for 30 minutes.
Remove bay leaves.

Mix blue cheese dip and sour cream together.
Serve garnished with 1-2 tsp of dip mixture and celery and carrot sticks.
Anyone who wants a little more “heat” can stir in some extra hot sauce.

(I think it’s even better made the day before and reheated, the flavors really blend.)

* White kidney beans can be found in the GOYA section, they are called “Cannellini Alubias”. Progresso and Bush’s also has them in the canned bean section. Otherwise canned and drained, great northern beans can be substituted.