Suddenly I’m a working girl. Not that I wasn’t before. But what I mean is that I recently headed back to working in an actual office after about 4 years spent working from home. I know. Talk about change! I’m actually loving my job and return to the “real world,” but I’m not going to lie; I’m also still adjusting to the fact that I’m not home anymore and when I do come home, I’m completely wiped out from all the things I learned and did over the day. And not only am I working an office job, but I’m also trying to keep up with a few of my writing gigs when I get home, which means lots of work all the time. They say starting a new job is one of the most stressful times in your life and whoever they are, they’re not lying!
Lucky for me, I have an amazing support system packed with a fiancé who cleans the apartment while he’s waiting for me to get home and literally waits at the door for me with a glass of wine in hand (now that I get home after him), a family who invites me over for the weekend to just relax (and a mom who understands when I go days without calling her), and friends who are all-around amazing and supportive and just lovely. Thank goodness.
What I’m trying to say here is that by the time I get home after spending a lovely hour on this city’s wonderful public transportation system, I barely have time to write a couple assignments, bust out a blog post, and hop in bed. Cooking? What’s that? So, I’m majorly in the market for some meals that will leave me with leftovers. I want to just come home from work a couple days a week and already have dinner waiting for me. Really, this is big of me to say because in general, I am not at all a fan of leftovers. But I think I could get used to them.
This recipe was born out of the fact that my pantry was overflowing with hot sauce. OK, so it still is. But now we’re one bottle down. And we have leftovers.
Buffalo Chicken Chili (serves about 8):
Print this recipe!
- 1 T olive oil
- 2 lbs. ground chicken (you could shred rotisserie chicken instead)
- 1 medium onion, chopped
- 2 carrots, peeled and chopped
- 3 pieces of celery, chopped
- 6 pieces of garlic, chopped
- 5 hot red chili, chopped (seeds in or out, it’s up to you; whatever you can handle!)
- 1 C low-sodium chicken stock
- 1 28 oz. can crushed tomatoes
- 1 15 oz. can black beans
- 1-2 C hot sauce
- Blue cheese or gorgonzola, for topping
Now, what hot sauce you choose is very important here. I’m generally a Frank’s Red Hot sauce girl through and through. But as I said, my pantry was literally overflowing with Anchor Bar hot sauce. And when I say literally, I mean literally. Like every time I open the door hot sauce falls out and nearly hits me on the head.
When we went to Buffalo this summer, my family packed us up with Anchor Bar hot sauce… Suicidal style, of course! I knew it was going to make for a really spicy chili. I knew Chris would love it, though I wasn’t quite sure I could handle it. But I figured I’d give it a try.
Start by adding 1 T of olive oil in a large pot over medium heat.
Add in the ground chicken and break it up with a wooden spoon while it cooks.
When the chicken is cooked through, remove it to separate plate or bowl and tent with aluminum foil to keep warm.
Now, add your chopped onions, carrots, and celery to the same pot you cooked the chicken in. Cook, while scraping the bottom of the pot to get the brown bits, for about 5 minutes.
Then add in the garlic and red chili peppers and cook for another 3 minutes. Sprinkle with some salt and pepper, too.
Now add 1 C of chicken stock. Also add the can of crushed tomatoes, black beans, and 1.5 C hot sauce.
Let the mixture simmer for about 20 minutes. You can add more chicken stock in if your chili isn’t thick enough.
Serve and sprinkle with a little blue cheese or gorgonzola. Or a lot because this might be so spicy you may need a lot of pungent cheese to balance out the heat.
Tortilla chips work, too. Which also made me realize this would be the perfect dish to serve for a football game party. But seriously, tortilla chips absorb a lot of the heat.
This was spicy. Like majorly majorly 5-alarm, call the fire department, stop drop and roll hot. But I handled it. Because it was also amazingly flavorful. And hearty. And absolutely perfect for the chilly, rainy weather we had earlier this week. Um, and the freezing weather we had here in Boston today.
Though word on the street is that we’re going to have weather in the high 70s and maybe even 80s this weekend. So, maybe don’t make this for this weekend’s football games. But when the weather drops below 70, it’s on.
Also, if you’re not a fan of super duper spicy, omit the red hot chili peppers from this recipe and use a more mild hot sauce. You’re welcome.
And yes, this chili gave us about three meals. Which made me very happy. And meant I could actually go to bed at a semi-normal time a couple nights this week. Yays all around!
What’s your favorite meal to make that yields lots of leftovers? Gimme recipes!
[Sues]
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I’ve been at my new job since the end of May and I still am adjusting! I’m learning to make dishes like slow-cooked pulled pork that can be used in different ways in different meals throughout the week. You’ll find your rhythm soon, I promise!
Congratulations on the new job! I agree with Michelle. The slow cooker is the way to go! You can use it to make spicy shredded chicken sandwiches one night and then repurpose the shredded meat for the remainder of the week. Reheat and use it in quesadillas, tacos, burritos, and on salads!
Ooooh nom! Love buffalo flavor and chili too and will want to make this for a football party soon!
Chili sounds good. It is cold here this morning!
Spaghetti!! Tastes better each day, so it’s great for leftovers. Here is a good sauce recipe. http://grandmasboxofrecipes.blogspot.com/2011/09/spaghetti-sauce.html
this sounds so good! totally bookmarking this one.
one of my favorite make ahead meals is my sweet potato chili. super easy and stores well. http://sweetersalt.com/2011/02/04/sweet-potato-chili/
Laura
when in doubt and i need a quick meal i always go for cous cous and shrimp. cous cous is a lifesaver! and its a good leftover piece to use throughout the week with other things like veggies. also… make a big thing of soup on sunday and use it through the week
this one is my fave and so easy, http://www.realsimple.com/food-recipes/browse-all-recipes/easy-shrimp-bisque-recipe-00000000031632/index.html
Congrats on the new job! I’m bookmarking this for next week, I wonder if this would work in a crock pot? I generally make my chili in one and it comes out pretty well, aside from the fact that you need to chop the veggies large or they’ll completely blend into the “sauce”.
Stir fries are great for busy nights, you can even make some rice ahead. I’ve also found that I can broil veggies and chicken on a pan with foil and serve that over rice, salad or in tortillas.
I just made your buffalo chicken mac & cheese for the 3rd or 4th time, and it was delicious! It takes a bit of time to put together, but it was worth it! We had leftovers one night, plus enough to freeze for a few more nights in the future.
Sounds like a definite transition. I have similar feelings about my job. I really enjoy it. My co-workers are great. The work itself is challenging, creative, and at times, fun. But boy does it leave me drained! I often try to do as much menu planning and prep as I can on weekends when I have the most energy and freedom.
I made chili for the first time EVER tonight, too! It also had ground chicken. And corn. Mmmmm! So happy to have leftovers. My life is a LOT like yours… I leave at 8:00 am and I walk in the door around 8:00 pm on most nights. There is no such thing as cooking, except on the weekends. So I make big one-pot meals that can be split into smaller portions for the week!
What a great twist on chili! Congrats on your new job too, so exciting!
looks like a great chili recipe. congrats on the job!!
as for leftover-friendly recipes… lasagna is always great and can be made ahead, this is my new favorite: http://thepajamachef.com/2011/10/05/pumpkin-sausage-and-spinach-lasagna/
african peanut pineapple stew is also a big favorite in our house http://thepajamachef.com/2011/02/23/african-peanut-pineapple-stew/
I know exactly what you mean. It’s that hour on the T/walking to work and then back again that really wipes me out. Lots of leftovers are key for getting through the week! Congrats on the new job! I just made a huge batch of meatballs and sauce yesterday and stocked the freezer. Baked mac and cheese, lasagna, and hearty soups are some other good ideas.
oh the life of a working girl. congrats on your new job and welcome to the corporate world!!
Congratulations and welcome back to corporate America- may your benefits be bountiful! On another note, this chili looks incredible and I want to make it rightthisminute!
Leftovers are a working girl’s best friend. I love things like soup and chili that I can freeze in individual serving sizes to grab for lunch as I’m going out the door in the morning.
This chili looks awesome!
sounds delish! and congrats on the new job! i totally know what you mean too, i’ve been adjusting to my new commute… and wondering how to make up that lost hour :/ Settling into a routine, though, and getting in some cooking when I can!
I think I need to try this chili.
I’m sure this is a big adjustment for you but it sounds like you have a very supportive family and boyfriend, thankfully.
You chili sounds wonderful and I love the idea of using shredded rotisserie chicken too.
Office jobs + long days = quick dinners a must. I actually made a pot of chili yesterday for the week since I’ll be out of town and my husband isn’t all that kitchen-savvy. Definitely will be giving this a try next time we make chili!
This buffalo chicken chili sounds great. Thanks for the post (and recipe).
This chili has delicious and comfort written all over it.
(1) Congrats on the job! I hope the corporate world treats you well
(2) Love the idea of your fiance waiting with a glass of wine by the door. Officially on the top of my future-husband-wishlist.
(3) MUST try! Can’t wait – sounds & looks delicious!
xoxo,
M