Buffalo Wings, In a Chili

 

We swear, we didn't know what to think when we first heard of the idea of Buffalo Chicken Wings, without the wings!  But guess what, it works...and it works very well too.  Mira Calton, who co-authored the book The Micro Nutrient Miracle, stopped by Tonia's Kitchen with her recipe for Buffalo Chicken Chili.  She combines most of the standard chili ingredients with ground, organic chicken, and adds what she calls her secret ingredients: white vinegar and crumbled blue cheese.  Add that, and Mira promises you'll find it's just like eating buffalo wings...without the bone!
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1.5 lbs. ground organic pasture raised chicken (can sub organic grass-fed ground beef if you prefer or sprouted black beans to make this vegetarian/vegan)

4 tbsp. SKINNYFat original

1 lg. organic onion

2 stalks of organic celery, chopped

2 lg. carrots, peeled & chopped

4 cloves garlic, diced

28 oz. can fire roasted diced tomato (organic and BPA free can)

2 tablespoons organic chili powder

1 tsp. organic cumin

1 tsp. organic dried oregano

½ tsp. organic cayenne

Unrefined sea salt and organic pepper to taste

½ cup organic crumbled blue cheese (gluten free!)

3 tbsp. organic white vinegar

Directions:

1. Heat oil in large ceramic pot Add in chicken until brown
2. Stir in onion, celery, carrots, garlic, fire roasted diced tomato and all the spices.
3. Cover and cook on low for approx. 4 hours.
4. Optional Step: after browning chicken in pot place all the ingredients in a slow cooker for 4 hours.
5. Mix in the blue cheese and vinegar just before serving