Buffalo Chicken Chili

Name: Buffalo Chicken Chili
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 2 skinless boneless, cooked and shredded chicken breast halves (about 1 or 1-1/2 lbs.); 1 (15 1/2 ounce) can dark red kidney beans; 0.5 (14 1/2 ounce) can chicken broth (about 7 oz. or so); 1/4 cup hot sauce (preferrably Frank's Red Hot, and more or less, according to taste); 1/8 cup butter; 2 tablespoons olive oil; 1 small onion, chopped; 2 garlic cloves, minced; 1 tablespoon catsup; 1 teaspoon mustard (preferrably not plain old yellow mustard); 2 tablespoons bleu cheese salad dressing; 1 1/2 teaspoons dried oregano (1/2 tsp. if using fresh); 1 teaspoon cumin; 1 teaspoon Worcestershire sauce

Submitted by Cluich

"This was passed along to me through my gf by one of her co-workers. Not sure where it came from. The original recipe called for crock-pottage, but it's simple enough to do on the stovetop. Serve with warm tortillas and celery sticks. Crumbled bleu cheese makes a nice garnish as well."

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Ready In:: 30mins
Ingredients:: 14
Serves:: 4

ingredients

2 skinless boneless, cooked and shredded chicken breast halves (about 1 or 1-1/2 lbs.)
1 (15 1/2 ounce) can dark red kidney beans
0.5 (14 1/2 ounce) can chicken broth (about 7 oz. or so)
¹⁄₄ cup hot sauce (preferrably Frank's Red Hot, and more or less, according to taste)
¹⁄₈ cup butter
2 tablespoons olive oil
1 small onion, chopped
2 garlic cloves, minced
1 tablespoon catsup
1 teaspoon mustard (preferrably not plain old yellow mustard)
2 tablespoons bleu cheese salad dressing
1 ¹⁄₂ teaspoons dried oregano (1/2 tsp. if using fresh)
1 teaspoon cumin
1 teaspoon Worcestershire sauce