Fiery Buffalo Chicken Bean Chili

1. Melt Butter and Cook Celery

In a large saucepan over medium-high heat, melt the butter until it begins to bubble. Add the chopped celery and cook for about 3 minutes until it starts to soften and shows a hint of translucency.

2. Add Chili Powder and Garlic

Next, stir in the chili powder and minced garlic, cooking for about 30 seconds until the mixture becomes wonderfully fragrant. This step is crucial as it helps to bloom the spices, releasing their full flavor into the dish.

3. Add Beans, Tomatoes, Broth, and Hot Sauce

Add the pinto beans, fire-roasted diced tomatoes with their juice, chicken broth, and Frank's RedHot Original Cayenne Pepper Sauce to the saucepan. Stir everything together well to combine the ingredients. Bring the mixture to a boil.

4. Simmer the Chili

Once boiling, reduce the heat to medium-low, cover the saucepan, and let the chili simmer for about 15 minutes. This gentle simmer allows the flavors to meld beautifully.

5. Mash Beans and Add Chicken

After the simmering period, take a wooden spoon and mash some of the beans against the side of the pan. This thickens the chili, giving it a richer, more satisfying texture. When the chili has reached a slightly thickened consistency, stir in the shredded rotisserie chicken and cook for another 2 minutes until the chicken is heated through.

6. Season and Serve

Season the chili with salt to taste, and give it a final stir. Serve the chili hot, topped with a dollop of sour cream, a sprinkle of crumbled blue cheese, and an extra dash of Frank's RedHot for those who like it extra spicy.