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Buffalo Chicken Mini-Meatball Chili

by Livestrong_Recipes  |  Dec 9, 2015

Buffalo Chicken Mini-Meatball Chili
  1. PREP
  2. 20 m
  • COOK
  • 20 m
  • TOTAL
  • 40 m

With Louisiana hot sauce, you get the taste of hot wings without the need to fry anything. Making little meatballs out of ground chicken creates a fun element and cilantro adds a Tex-Mex factor. For the chicken, you can use ground white or dark meat.

INGREDIENTS

SERVES 6

  • 1 1/2 lb Ground Chicken
  • 1/4 cup Cilantro
  • 1 tsp Salt
  • 2 cups Pinto Beans, dry (cooked in water)
  • 1 cup Strained Tomatoes
  • 1/4 cup Hot Sauce, The Original
  • 1/4 cup Chicken Broth
  • 4 clove Garlic!
  • 1 pepper Red Fresno Chiles
  • 2 oz Tomato Paste
  • 1 tbsp Avocado Oil
  • 1 tbsp Ground Ancho Chile

DIRECTIONS

1 Notes:
  Use jarred strained tomatoes
  Use jarred tomato paste
  Use cooked pinto beans
2 Preheat oven to 400 degrees.
3 Mix meatball ingredients and form into approximately 3 dozen small meatballs; roast on a parchment-lined cookie sheet in oven for 10 minutes.
4 For the meatballs:
5 ½ lbs ground chicken
6 ¼ cup minced cilantro; ¾ cup whole before chopping
7 tsp salt
8 For the chili:
9 Heat medium sized pot on med-high heat; add oil, chile, garlic, and spices and saute for 2 minutes.
10 Add tomato products, hot sauce, and stock; bring to a boil and allow to reduce for 5 minutes.
11 Add meatballs and beans, and heat through.