Buffalo Chicken Chili

My husband has taste buds of steel, and he absolutely loves spicy foods. I have to admit that I was a little nervous before tasting this because I thought it was going to burn my mouth to pieces. I was pleasantly surprised. While it does have a bit of heat, it doesn't linger around in my mouth or throat. My man put a few drops of Tabasco in his bowl, if that tells you anything; I guess it wasn't too hot for him. We ate this for a few days since I doubled the recipe, and I feel like the heat dissipated a little each day.

I would definitely repeat this recipe because it's so delicious, and it cooks while I'm at work. This is a perfect meal for those cold nights in front of the TV watching football. Serve it with sliced avocado, celery, crackers, or whatever you fancy.


Buffalo Chicken Chili

Ingredients:
2 chicken breasts (cooked & shredded or raw & whole)
1/2 bottle Frank's Buffalo Sauce
1 (15.5-oz) can beans (garbanzo, black, pinto, whatever!)
1 large sweet onion, chopped
2 (15-oz) can tomato sauce (oops! I think I only used 1 can)
1 can cream-style corn
1 cup salsa
2 jalapenos, seeded and chopped

Directions:
Dump everything into the crockpot, and stir well. Cook on low for 8-10 hours. If your chicken was raw when you put it in, take it out after about 8 hours, shred it, and then stir it back into the chili.
Enjoy!

Source: Sweet Anna's