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Why a PINK chef's coat?

Simply put, I carry my Dad's legacy with me through my cookbook, cooking and everyday I am writing my food columns, he is always with me. I carry my Mom with me through a silent reminder of her struggle with breast cancer that took her life, as well as the lives of many other women who have dealt with, and are still dealing with, this horrible affliction. Besides, why not pink? It makes a man look good!

Buffalo Chicken Chili

A great game day or winter "fill your belly" meal. Of course you can substitute ground turkey for the chicken but Buffalo Turkey just doesn't have that familiar ring to it. I thoroughly enjoy this chili the day after, a big ol' glob of it smeared on hearty bread, extra cheese and grilled as you would a grilled cheese. (Beats the century old stand by of grilled bean and cheese sandwiches the first Yankee Chef enjoyed).


For 1 Batch(es)


  • 3 tablespoon(s) oil
  • 1 small onion, minced
  • 1 bell pepper, minced
  • 2 teaspoon(s) minced garlic in oil
  • 1 lb(s) ground chicken
  • 3 tablespoon(s) chili powder
  • 2 tablespoon(s) cumin
  • 1 teaspoon(s) each salt and black pepper
  • 1 (28-ounce)can diced tomatoes
  • 1/2 cup(s) chicken broth or water
  • 1/3 cup(s) hot sauce
  • 1 (15-ounce)can kidney beans, drained
  • 1/4 cup(s) shredded Cheddar or Pepperjack cheese

Buffalo Chicken Chili Directions

  1. In a large saucepan, heat oil over over medium heat. When hot, add onion, bell pepper and garlic. Stir to combine and cook for about 6-7 minutes, or until vegetables are soft. Add ground chicken, stir to break up and cook until done, about another 6-7 minutes. Add chili powder, cumin, salt, pepper, tomatoes, broth and hot sauce. Stir well and bring to scalding. Add beans, cook an additional 5 minutes, stir well and serve hot with cheese sprinkled over the top.