Buffalo Chicken Chili -- Rachael Ray Style
1 tablespoon vegetable oil 1 large onion, chopped (1 cup) 1 medium red bell pepper, chopped (1 cup) 2 cups cubed cooked chicken 1 tablespoon chili powder 5 to 6 drops red pepper sauce 2 (15-ounce) cans pinto beans, drained 1 (28-ounce) can crushed tomatoes, undrained 1 (15-ounce) can tomato sauce 1/4 cup sliced celery 1/4 cup crumbled blue cheeseBuffalo Chicken Chili -- Susan Style
Salt and pepper to taste
1 can of tomatoes
2 cups Hot Sauce (or you can substitute BBQ sauce if you do not like it hot!)
3/4 cup celery
Crumbled Bleu Cheese
Brown chicken in Olive oil. Flavor with salt and pepper. Once browned, add tomatoes, celery and hot sauce. Let simmer for about 20 minutes. Spread tortilla chips on a cookie sheet and top with crumbled bleu cheese, place in broiler until cheese is melted. Dip chips into the chili and this becomes a great appetizer and substitute for greasy messy chicken wings!
Tip from Susan. Do you have any stains on your laundry that you just cannot get out? Try putting dish soap on them before washing. It even works on grease stains! I prefer Polmolive with Oxy or Dawn with Oxy!
Susan from Richfield