buffalo chicken chili

So the last few weeks have been crazy busy for me not to say stressful. After having just left a horrible rental that had a horrible kitchen I was finally ready to start cooking in my new kitchen in my new home. Then BAM, the flu hits me like a Mac truck. Literally a week after getting settled into my new home I get the stomach flu, then I get the flu. And now, as I type this I am still sick, not as sick as before, but better. I've never been this sick before for this long. Whatever bug it was called it was morphing from stomach flu to flu flu to 'I-feel-better-now-oh-wait-no-you're-not-better-flu'. Strangest flu I've ever had. I thought it was the swine flu too, but it wasn't. It was so hard to just stay in bed and do nothing, I love to keep busy. And have you ever watched daytime TV? Awful. Thank goodness for Food Network. Did you know that Barefoot Contessa is on two times during the day? Yeah, so everyday, the highlight of my day was watching Ina at 1pm then again at 4pm. I just love when she says "isn't that fabulous?" I always say "oh heavens yes!".
It feels like it has been decades since I've baked or cooked anything. I've been eating a lot of toast, ginger ale, live active cultures, chopped ginger, saltines, and other granny-foods. I just want some damn chili already--I need hot chili to open up my sinuses!! Not really having the strength or patience for 'from scratch foods', I made a quick 'everything-in-the-cupboards-must-go chili'. Yeah, I know, it's really not from scratch. Shame! I know I know. It really was good though and I have valid excuses. So if ever there is a night or two when you are strapped for time, really don't want to cook because you are recovering from the flu and are craving buffalo chicken chili, well have I got just the perfect recipe for you!

Note: while having the flu I am walking, talking and breathing, but I still have the memory of a tsetse fly, so I think I got all the ingredients down, maybe not.

buffalo chicken chili w/ blue cheese drizzle
print recipe

Chili:
3-4 chicken breasts
Salt, pepper, and olive oil (rubbing on chicken to roast)
1 large red onion, diced
3-5 cloves garlic, crushed (I can't remember how much, enough to kill a cold)
½ finely chopped carrots
A couple tablespoons chili powder
1 TB ground cumin
2 jars of Newmans Own Garden Salsa (might need a bit more)
½ cup spicy bbq sauce
Couple big squirts of ketchup (fancy eh?)
1/4 cup or so of Coca Cola
Some chipotle peppers, diced
1-2 TB honey
1 cup black beans
1 cup red kidney beans
Some fresh lime juice
(add whatever you want, it's chili, it's easy & laidback)

Creamy blue cheese topping:
½ cup or so of creme fraiche (or sour cream)
¼ - ½ cup blue cheese dressing
Chopped fresh chives

Preheat oven to 350 degrees. Rub chicken breasts with olive oil and season with salt & pepper. Bake in oven until done, about 25 – 30 minutes. Let cool, then chop into chunks, set aside.
In a large pot, pour in some olive oil, then heat up the red onions, carrots, whatever else veggie you want to use up. Sautee them a bit, then add in the garlic, the chili powder, cumin, chipotle peppers, Mix a bit, then add in the salsa, bbq sauce, ketchup, Coke, honey, all the beans, and the chopped cooked chicken. Heat mixture through and taste-test; see what else it needs. I added in some lime juice, salt & pepper, and some fresh lime juice.
If you want the blue cheese topping, just mix all the ingredients and let chill in fridge a bit before using. Serve with buttered toast or corn chips. Taste even better the next day.