Tomorrow’s my first official tailgate of the football season and I am SO excited!
A whole bunch of us are heading to the Notre Dame v. Michigan game at Notre Dame in the morning (some as early as 6:30am. Yikes! Definitely not my car…). It’s going to be a lot of fun – lots of people, lots of food, …and lots of rain! (Boo on the rain reports! I really hope weatherchannel.com is lying)
I didn’t go to Michigan. Or Notre Dame. I went to University of Illinois.
And I feel like such ‘the other woman‘ right now…! Like I should be wearing big sunglasses and a black scarf around my head, using a disposable cell phone and lying about my name.
Lucky for me all three schools’ colors are blue! So guess what I will be wearing and totally blending in guilt-free… blue! And lets be serious – its really just about the tailgate anyways. And the food.
I love love love tailgating food! Hotdogs, Fritos, chili, pasta salads, cookies – basically anything that requires a handful of tums immediately after consuming. And then washed down with a cold beer :)
Needless to say I’m super excited for tomorrow and even more excited for everyone to try my Buffalo Chicken Chili I’m bringing with!
I loved my Vegetarian Chili recipe from Monday, but I really love this recipe! This is a new favorite in my house – even my brother (who only only eats red meat) couldn’t get enough of this recipe!
The balance of spices, heat, vegetables, and ground chicken is perfect! I call this “Buffalo” chili because the spices I use are also used for buffalo wings (love my Frank’s Red Hot!). But don’t be thrown off by the title – this does not taste like a chicken wing. It tastes even better! The subtle buffalo flavor makes this a perfect chili to sprinkle with blue cheese or cheddar and even better with some tortilla chips.
Plus its great for a tailgate! I’m making it this afternoon and refrigerating it over night. Then all I have to do tomorrow is keep it over ice in a cooler while we drive to the game – and heat it in a pot over the grill once we get there. To keep it warm all day long I’m going to put it in a crockpot after its been heated.
Also this recipe is a totally guilt-free tailgating choice! Low fat, high protein, and lower cal – this is a great option when you’re surrounded by high fat foods (totally delicious, don’t get me wrong!) like hamburgers, nachos, and brownies. Its all about moderation – so eat the brownie, but have some chili for your main dish! Your waistline will thank you later.
Yields 6 servings
- 1 tablespoon canola oil
- 1 lb. ground chicken
- 1 (15-ounce) can white beans, drained and rinsed
- 1 small onion, chopped
- 1 large carrot, finely diced
- 2 celery stalks, finely diced
- 3 garlic cloves, minced
- 1 (28-ounce) can crushed tomatoes
- 1/2 tablespoon paprika
- 1/2 tablespoon cumin
- 1/4 cup hot sauce (I like Frank’s Red Hot)
- Heat oil in a 4- quart pot over medium-high heat. Add chicken, paprika, and cumin; cook, breaking up the meat, for about 6 minutes until browned.
- Add the onion, carrot, celery, and garlic; cook for 5-8 minutes, until the vegetables begin to soften.
- Add tomatoes and hot sauce, bring to a boil, then reduce heat to low and simmer for 50 minutes.
- Stir in white beans and continue to simmer for a another 5-8 minutes, or until the beans are heated through. Salt and pepper to taste.
Nutrition Information (per serving); Calories: 174, Fat: 8, Protein: 20