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Need ‘Moore’ Food For Thought? Make Moore’s Buffalo Chicken Chilli — Delilah’s Recipe Book

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Tired of dealing with cooking those big meals for the holidays?

Well, with the holidays now over, no need to dirty up as many dishes! Here’s a recipe that’s simple enough for a nice and easy dinner for the family.

Who’s tired of cooking? Who needs a break from side dishes, main dishes, dessert dishes and doing the dishes? It’s entirely worth the extra work for holiday dinners but it’s still a lot to prepare all at once. That’s why today I’m going to share a recipe from Moore’s Marinades that is a simple, one-pot pleaser, perfect for chilly winter nights and game-day entertaining, or just because it sounds really good…
Moore’s Buffalo Chicken Chili
Ingredients
2 lbs ground chicken
1 Tbsp olive oil
1 can black beans, drained and rinsed
1 can chili beans, not drained
2 8 oz can 16 ounce can of tomato sauce
2 Tbsp tomato paste
2 cups chicken stock
1 cup Moore’s Buffalo Wing Sauce
2 Tbsp chili powder
1 tsp cumin
1 Tbsp garlic powder
3 Tbsp dried minced onion flakes
Instructions
Brown meat in a Dutch oven with olive oil over medium heat, stirring until meat crumbles and is no longer pink.
Drain any fat. Return meat to Dutch oven.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer 25-30 minutes.
Garnish with sour cream, cheese, and corn chips if desired.

Do YOU have a simple and basic recipe for that lazy dinner night? Share by commenting below!

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Rachel Specht contributed to this post

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