Page 24 - BUZZ Magazine - Issue No. 1 Spring 2021 | University of Rochester

W H AT’ S C O O K I N G?

FOR DINNER
TONIGHT

Chad Martinovich, Rochester’s Crockpot Buffalo
head football coach, offers this
family favorite, which is also a
tribute to the Buffalo Bills’ Chicken Chili
historic season.
NUMBER OF SERVINGS: 8 PREP: 10 MINUTES COOK TIME: 4 HOURS

2 pounds ground chicken BROWN the ground chicken and
2 cups chopped onion place in Crockpot. In the same pan,
2 cups chopped carrot sweat vegetables until softened,
2 cups chopped celery and add to the chicken.
8 ounce can chicken stock
2 cans great northern beans RINSE the great northern beans
2/3 cup Buffalo wing sauce and add to the Crockpot.
3 tablespoons ground cumin Pour in the chicken stock, stir.
3 tablespoons chili powder ADD the Buffalo wing sauce, cumin,
Sharp cheddar cheese, shredded and chili powder. (For a hotter chili,
Sour cream
consider adding chopped jalapenos
or Tabasco sauce.)

COOK for 4 hours on low.
To serve, top with shredded
cheddar and sour cream.

Photo by Joanna Stacy

23 | UNIVERSITY OF ROCHES TER BUZZ MA G AZINE