Before I dive into my banter about today’s recipe, I want to take a moment to express my utmost appreciation and respect for all of our country’s service men and women. As the wife of a man who serves our country as a volunteer, I know the level of time, heart, and sacrifice that these remarkable people put into making our country a stronger, safer place to live. Thanks to them, we are able to enjoy the beautiful freedoms we all take for granted on a daily basis.
I also express my appreciation to the spouses and families of service men and women. Your sacrifice is just as great and challenging. I will never be able to thank you for your sacrifice as well.
I don’t know about y’all, but on this Veteran’s Day it’s finally feeling like autumn! Therefore, it’s time for another chili recipe. Yes, another already. And trust me, this is one you are going to have in your regular recipe rotation as the temperatures drop off these next few weeks.
In advance, you are welcome.
So I’m a little late in the game to the buffalo chicken world. I didn’t think I liked buffalo chicken anything until my mom rocked my world with her buffalo chicken dip, which I remade a few weeks ago in my own buffalo chicken dip.
Last year, I started playing around with turning buffalo chicken into a chili, and I’d say I’ve been most successful. In fact, my mom entered my recipe in my childhood church’s chili cook-off and WON! I’m kinda a big deal…
What makes this chili superior? It has just enough heat to wake up your taste buds without being a painful, I-can’t-taste-anything-the-rest-of-the-day kind of heat. As it’s getting chillier at night, a chili with a little extra heat really warms me up! From the medium sausage to the half a bottle of Frank’s buffalo sauce, this chili wakes those taste buds up without ruining your night and tasting abilities for the next 24 hours. Plus, it’s actually quite healthy!
If you have little people in your house that aren’t fans of a little heat (I certainly wasn’t until age 20), you could use a mild sausage and ease up on the Frank’s, adding more into your individual serving in order to spare the delicate little palettes of your wee ones.
Could you add beans to this chili? Yup!
Could you add corn to this chili? Yup!
Jalapeños? Sweet potatoes? Ground turkey? Yup, yup, and yup!
The beauty of a chili recipe is that it’s REALLY hard to mess it up. You need veggies, meat, and a tomatoey base to simmer and bubble together for an hour+. The longer it cooks, the more tasty it becomes. PLUS, the longer it sits in the fridge, the more flavorful it becomes!
This could easily be doubled to feed a crowd, too! It would be perfect for a casual holiday gathering, bowl game party, or potluck. Plus, it freezes like a champ, so any leftovers can be stored away for an easy meal in the future.
Right now, you are about 20 minutes of prep away from my AWARD-WINNING chili. What are you waiting for? Get to it!
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!