The weather has cooler off and one of our favorite's is chili. Divingabe makes a killer chili- he's nice once in awhile and kicks it down for me so I don't have to have the milk nearby.
This recipe I adapted from Forkful of comfort.
3 Tablespoons butter ( used canola spray)
1 large onion, diced
3 celery stalks, diced
3 cloves garlic, minced
1 1/2 lbs. boneless skinless chicken thighs, cut into bite size pieces ( cooked chicken thighs and shredded them before I added them to the crockpot)
1 Tablespoon chili powder
1 Tablespoon cumin
2 Tablespoons flour
1/2 - 2/3 cup buffalo sauce ( used almost a bottle of Moore's buffalo wing sauce)
28 oz diced tomatoes ( with jalapenos)
1/2 cup chicken broth (homemade)
2- 15 oz red beans, drained( 1 can black beans, 1 can kidney)
salt & pepper to taste
mozzarella, provolone, ranch, or blue cheese to garnish
In a large pot over medium heat add butter, when melted add chicken and cook until white and no longer pink. Add in onion, celery, and garlic. Season with salt & pepper, continue to cook until tender.
Sprinkle in chili powder, cumin, and flour stirring to coat. Then add in buffalo sauce, diced tomatoes, chicken broth, and bring to a boil. Reduce heat to low and add beans let simmer for 15 mins. Stir occasionally. Season with salt and pepper to taste.
I cooked the chicken the day before. Shredded and added to crockpot. Saved bones from chicken to make chicken stock.
Sprayed pan and cooked the onion and celery and added to the crock. Mixed everything else and into the pot it went. Cooked on low for about 6 hours. IF you think that it needs to be thicken up, take some cool chicken broth and add cornstarch. Mix it up so cornstarch is dissolved. Add to the chili, make sure it's mixed in and cook it longer. I can't tell you how long because it depends on the size of your slow cooker. You can tell when you check it if it's the consistently you want.
This was close to one of my divingabes chili, very easy to tone it down. Cut the amount of buffalo sauce to the degree of heat you want.