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I'm a married knitter, crocheter, and newbie spinner living in the Maryland suburbs with my photographer- computer geek hubby, 3 cats, and 3 dogs. And yarn. A LOT of yarn. Just ask my hubby.


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Buffalo Chicken Chili

Yorkie was mentioning recipes the other day on the Knittyboard, and I realized that it’s been a while since I posted any.  So, since it’s getting fall-like and into soup-friendly weather, here is my recipe for  Buffalo Chicken Chili – all the flavor of good hot wings without the ridiculous amounts of fat in ACTUAL wings.  🙂

Buffalo Chicken Chili

3 T cayenne pepper sauce (Red Devil, Franks, Crystal, etc.)
3 boneless, skinless chicken breasts
1/4 cup flour
4 T butter
3 stalks celery, diced
1/2 cup cayenne pepper sauce
1 T mayonnaise
12 oz. beer (Yuengling works beautifully, but whatever you like – probably best to avoid the Guinness, though)
2 cups cooked white beans (cannelloni, great northern or pinto) – 2 cans will do ya, if you don’t want to cook your own.

Cut the chicken into bite size pieces, and marinate it in 3 Tbls. of red sauce overnight.

Dredge the chicken in the flour, and saute in melted butter in Dutch oven or soup pot until golden brown. Add celery and continue to saute for 2 or 3 minutes, until celery has softened. Add the remaining 1/2 cup hot sauce, mayonnaise, beer and beans. Bring to a boil and then reduce to a simmer for 30 minutes.

Ladle into bowls and top with crumbled with blue cheese.

Personally, I skip the blue cheese (can’t stand the stuff – smells like old dirty sweat socks to me), but I have been known to add a bit of sour cream.  And we usually have tortilla chips with it.

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