Simple Family Food
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Buffalo Chilli
It’s wet and windy out there as Storm Dennis does his worst. Inside it’s warms and smells amazing as the wafting scent of Buffalo Chilli floats through the house.
Many moons ago I used to work for an American restaurant and bar, and I became almost obsessed with American food flavours. Then with the launch of Food Network the influence of US cooks and then Youtube bloggers I could be developing a bit of a habit.
One of my favourite comfort foods is Buffalo Wings. The spicy hot sticky finger licking sauce, the hot burn mixed with crunchy carrot and celery sticks more often than not dunked in blue cheese dressing. It’s the stuff my dreams are made of. What buff wings aren’t though is face and office friendly! This is where I turned to this chilli. Storecupboard friendly, freezer friendly and meal prep friendly too.
This recipe is a departure from one I wrote about way back in 2013 by Rachael Ray. I’ve subbed 2% turkey mince for ground chicken and that isn’t really a thing here in the UK – I used to use 7% thigh mince but its a bit too robust flavour and texture wise (unless you are making this into a lasagne – which I fully endorse – use a white sauce with blue cheese crumbled on top).
As with most of my recipes it’s a quick one. Roughly 30 minutes of work, the chopping of the veggies takes the longest time. If you have one use a food processor or chopper. Mine broke recently, while I was prepping for this I really missed it.
It’s essentially a 4-step one pot dish.
Buffalo Chilli
serves 6
500g turkey mince
2 onions, finely diced
3 medium carrots, finely diced
2-3 cloves garlic, grated or crushed
3 ribs of celery, finely diced
500g box passata
Tin chopped tomatoes
Tin full of cold water
1 chicken stock pot/cube
2 tbsp smoked paprika
2 bay leaves
Salt & pepper to taste
Hot sauce, to taste (I add 3 tbsps)
1. Dry fry the turkey mince, add the chopped veg and cook through until softened.
2. Add paprika & the bay leaf. Combine well.
3. Add the tomatoes, passata, stock cube & water. Add some hot sauce now – I usually go with 2 at this point. And leave to simmer for 15 mins.
4. Test spice levels add salt & pepper. More hot sauce if required and cook out until thickened.
Serve with rice or a side of green vegetables. I often just eat it on its own with blue cheese crumbled on top.
What is Food from the Princess Kitchen?
My idea for this space is to collate my favourite recipes, an online scrapbook of tasty ideas that I can call upon for ideas when thought power is low and bring up on my device in the kitchen when I cook or bake or even in the shops when I forget my shopping list – which happens all too often.
My favourite dishes are ones that are colourful, quick to put together and simple to make. One-pot recipes are my best friend in the kitchen, as they create minimal washing up!
As a busy mum and a martial artist I need to be on point with what we all eat so that we are fuelled for our long days of school/work and evening training sessions (three to four times per week)
Food from the Princess Kitchen 