Our friends at Tabasco sent us a pretty cool recipe featuring their Buffalo Hot Sauce. We’re a big fan of all types of chili and chilli (/bad TLC joke), and figured this one was right up the alley for anyone who’s in the business of trying out new chili recipes. The crumbled blue cheese flavors will contrast well with the spiciness of the dish, so give it a go! Recipe below!
3 tablespoons vegetable oil
2 celery stalks, diced
1 medium onion, diced
1 green bell pepper, seeded and diced
2 large garlic cloves, minced
1 pound ground chicken or turkey
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 teaspoons salt
1 28-ounce can fire-roasted diced tomatoes
1/2 cup water
1/4 cup Tabasco brand Buffalo Style Hot Sauce
1 15.5-ounce can pinto beans, rinsed and drained
3 tablespoons crumbled blue cheese
Heat oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper and garlic; cook about 5 minutes or until vegetables are tender-crisp. Remove vegetables to bowl with slotted spoon.
Add remaining tablespoon oil to same saucepan. Cook ground chicken over medium high heat until well browned on all sides, stirring constantly. Stir in chili powder, cumin and salt; cook 1 minute.
Add tomatoes with their liquid, water and Tabasco Buffalo Style Hot Sauce. Heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes, stirring occasionally. Add beans; cook 5 minutes longer.
To serve, top each serving with some crumbled blue cheese.
Makes 6 servings.