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Home > posts > 2019 > 09 > Buffalo Chicken Chili
Buffalo Chicken Chili Monday, September 30, 2019, 07:53 PM
Meredith made Buffalo Chicken Chili with the following notes: Subbed 2 red bell peppers for the celery, still used a jar of roasted red peppers. We were a little short on chili powder, so I used Northfire Woods to make up the difference. Then went a little light on the salt because of that addition. Waited until the end to add the chicken. Did the whole thing in the instapot, using the sauté and then the slow cook features. Worked pretty well. Served with sliced green onion, shredded cheddar, and diced avocado.
I made the shredded chicken. I tried a different method form downshiftology (LOCAL). I think it worked okay except that I should have butterflied the chicken so it cooked more evenly. It was so thick that the outside was too cooked and didn't shred as well. I started with about 1.5 lbs of chicken which came out to a bit over 2 cups. We saved a bit on the side.
It was really good! I thought it had a lot of flavor and it made a ton of food!