Name: Buffalo Chicken Chili recipe by Angela Battaglino at BetterButter
Prep time: 30 min
Cook time: 120 min
Total time: 150 min
Yield: 20
Ingredients: 3 lbs bone in chicken parts; 1 1/2 Tbl Cumin; 1 1/2 Tbl Chili Powder; 1/2 Tbl Garlic Powder; 1/2 Tbl Salt; 1 tsp onion powder; 1 cup Frank's Red Hot Sauce; 1 lb dried beans or 2 cans cooked beans; 1 Green Bell pepper; 1 orange bell pepper; 2 Medium Onions; 3 Tbl Minced Garlic; 2 -10 oz cans of tomatoes with green chilis; 1-28 oz can of diced tomatoes; 12 oz frozen corn; Blue Cheese; cilantro

Ingredients Serving: 20

3 lbs bone in chicken parts
1 1/2 Tbl cumin
1 1/2 Tbl Chili Powder
1/2 Tbl garlic Powder
1/2 Tbl salt
1 tsp onion powder
1 cup Frank's Red Hot Sauce
1 lb dried beans or 2 cans cooked beans
1 Green Bell pepper
1 orange bell pepper
2 Medium onions
3 Tbl Minced garlic
2 -10 oz cans of tomatoes with green chilis
1-28 oz can of diced tomatoes
12 oz frozen corn
Blue Cheese
cilantro

Instructions

Put first 7 ingredients into an instant pot and cook on high pressure for 35 minutes.
If using dried beans, place beans in a pot with 6 cups of water. Bring to a boil for 2 minutes, then remove from heat, covered until ready to use.
After the chicken is done cooking, remove the chicken pieces and shred. Reserve the cooking liquid.
Wipe out any remaining liquid and return to instant pot on Saute. Add olive oil to coat the bottom and add diced peppers, onions and minced garlic. Saute until translucent.
Drain the beans and add to the pot. Add tomatoes, corn and reserved chicken cooking liquid. Add spices and additional hot sauce.
Cook on high pressure for 40 minutes if using dried beans, or 20 minutes if using canned beans.
To serve, ladle chili into bowl and add shredded chicken on top. Sprinkle with blue cheese and cilantro.

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