- 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
- 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.
- 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.
- 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.
- To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. Sprinkle with cheese and serve with chips. Yield: 11 cups.
Originally published as Buffalo-Style Chicken Chili Dip in Taste of Home February/March 2012, p25
Sweet Red Wine
Enjoy this recipe with a sweet red wine.
Reviews for Buffalo-Style Chicken Chili Dip
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Dec. 16, 2013
"We liked it. It is not a thick dip."
Reviewed Feb. 20, 2012
"Tons of work and not good enough to share with company"
Reviewed Jan. 27, 2012
"WOW! Great for dinner, too. Freeze a few family portions for those cold nights."