buffalo  chicken chiliWhen you have dozens of people over to watch football on weekends, what in the world do you feed them?

Foods that require lots of attention to detail and a lot of effort put into each individual serving are probably not the most practical; when you’re entertaining, you don’t want to lose out on time with your guests because you’re spending too much time in the kitchen.  Foods that require you to concentrate on cutting or twirling,like steak or spaghetti,in order to get it from the plate to your mouth are out of the question as well.  Not only is there usually not enough elbow room to cut up a piece of meat while you’re squeezed on a couch, but people don’t want to miss out on watching the game because they’re too focused on trying not to spill food into their laps.

If you’re entertaining a hungry crowd, one pot meals that make large batches and don’t require a lot of hands-on work are going to be your best bet.  If you’re looking for a recipe like this, turn to chili to save the day.   Chili recipes  require extremely limited amounts of prep and hands-on cooking time, so they’re the perfect dishes to make when you want to be sociable while you cook.  Just toss your ingredients in your pot or your slow-cooker, if you’re using one of your slow-cooker recipes, and spoon it out once it’s bubbly and cooked through.  This Buffalo Chicken Chili recipe is a definite crowd-pleaser and is sure to get devoured by all of your guests, so try it for the next game!

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 11/4 pounds boneless skinless chicken thighs, cut into bite-size pieces
  • 1-1/2 cups sliced celery
  • 1 15 oz Rosarita® Premium Whole Black Beans, drained and rinsed
  • <1 14.5 oz can Hunt’s® Fire-Roasted Diced Tomatoes with Garlic, undrained
  • 1 8 oz can Hunt’s® Tomato Sauce
  • 2 tablespoons red pepper sauce
  • 1/3 cup  crumbled blue cheese

Directions

Spray a large saucepan or Dutch oven with cooking spray; heat over medium-high heat.  Add chicken and celery; cook for 5 to 7 minutes or until the chicken is no longer pink, stirring occasionally.

Stir in beans, undrained tomatoes, tomato sauce and pepper sauce; bring to a boil.  Reduce heat; cook for 10-15 minutes or until the chicken is tender and the flavors are blended.  Top each serving with blue cheese.  Add more pepper sauce if you like your food a little spicier!

 

 

Smantha Gianulis

Smantha Gianulis

Samantha recently released my her family food memoir, Little Grapes on the Vine…Mommy's Musings on Food & Family .

Samantha is a self-taught chef. She worked in the Catering and Special Events industry for seven years before becoming a stay at home, now a work at home, Mom.
She appeared on NBC's ivillage Live.

 
Smantha Gianulis
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