Buffalo-Style Chicken Chili Dip. Hot New Music from The Wolfnotes.

Smoked Paprika.

Smokers.

And you know what? That’s it. I was going to do some Buffalo related video, but the search revealed buffaloes mating and dumping. The latter’s caption was “Funny Shit Happens.”

No. Not going to do that to you. I’m scarred for at least an hour after that.

I am going to share some majorly good Buffalo-Style Chicken Chili Dip with you.

Think a marriage of Buffalo wings and chili with beans.

Be sure you are a fan of smoked paprika, otherwise substitute regular. The smokey flavor is very pronounced here.

The recipe makes tons, so you can freeze a bunch and take it out when you need to quickly put together a snack.

Buffalo-Style Chicken Chili Dip

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

Directions:

1. In a Dutch oven, sauté the celery, onion, carrot and garlic in butter until tender. Remove and set aside.

2. In the same pan, cook chicken in oil until no longer pink; drain.

3. 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.

4. Serve desired amount of dip; sprinkle with cheese and serve with chips.

5. 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.

Recipe from Taste Of Home Magazine

The Wolfnotes are new on my radar. A little bit Americana, sort of folksy, moody, catchy riffs. I am loving what I am hearing.

Go to the band’s Soundcloud page and listen to Hit The Bottle. I really like that one, too.

Check out The Wolfnotes on Facebook. You can pre-order the new album here which will get you the ‘Static Bleed’ EP for free.

Cheers!

About I Sing In The Kitchen

Music obsessed cooking freak whipping up fab food one song at at time.
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One Response to Buffalo-Style Chicken Chili Dip. Hot New Music from The Wolfnotes.

  1. Pingback: Buffalo Chicken Dip AKA The Famous “Crack” Dip. A Cracking Tune From FM Belfast. | I Sing In The Kitchen

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