Buffalo Chicken Chili

This was passed along to me through my gf by one of her co-workers. Not sure where it came from. The original recipe called for crock-pottage, but it's simple enough to do on the stovetop. Serve with warm tortillas and celery sticks. Crumbled bleu cheese makes a nice garnish as well.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  skinless boneless, cooked and shredded chicken breast halves (about 1 or 1-1/2 lbs.)
• 1 (15 1/2ounce) can dark red kidney beans
• 0.5 (14 1/2ounce) can chicken broth (about 7 oz. or so)
• 1⁄4 cup  hot sauce (preferrably Frank's Red Hot, and more or less, according to taste)
• 1⁄8 cup butter
• 2  tablespoons olive oil
• 1  small onion, chopped
• 2  garlic cloves, minced
• 1  tablespoon catsup
• 1  teaspoon mustard (preferrably not plain old yellow mustard)
• 2  tablespoons  bleu cheese salad dressing
• 1 1⁄2 teaspoons dried oregano (1/2 tsp. if using fresh)
• 1  teaspoon cumin
• 1  teaspoon Worcestershire sauce

Directions

1. Fry onion and garlic in the olive oil till the onions are softened.
2. Mix in all other ingredients and simmer till cooked through.
3. Garnish and serve.