Dips (Buffalo-Style Chicken Chili)

By chefbobby

Longing for that buffalo wing thing without the bones? This do-ahead dip freezes well in individual containers, so pull them out when you need to spread a little cheer.

Ingredients

• 3 celery ribs, finely chopped
• 1 large onion, chopped
• 1 large carrot, finely chopped
• 5 garlic cloves, minced
• 2 tablespoons butter
• 2 pounds ground chicken
• 1 tablespoon olive oil
• 2 cups chicken broth
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
• 1 can (15 ounces) crushed tomatoes
• 1 can (15 ounces) tomato sauce
• 1 can (6 ounces) tomato paste
• 1/4 cup Louisiana-style hot sauce
• 3 teaspoons smoked paprika
• 1 bay leaf
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• Crumbled blue cheese and tortilla chips

Preparation

Step 1

1) In a Dutch oven, saute the celery, onion, carrot and garlic in butter until tender. Remove and set aside. In the same pan, cook chicken in oil until no longer pink; drain.

2) Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper and vegetable mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 12-15 minutes or until slightly thickened. Discard bay leaf.

3) Serve desired amount of dip; sprinkle with cheese and serve with chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months.

4) To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. Sprinkle with cheese and serve with chips.