Buffalo Chicken Chili

• 2 skinless boneless, cooked and shredded chicken breast halves (about 1 or 1-1/2 lbs.)
• 1 (15 1/2 ounce) can dark red kidney beans
• 0.5 (14 1/2 ounce) can chicken broth (about 7 oz. or so)
• 14 cup hot sauce (preferrably Frank's Red Hot, and more or less, according to taste)
• 18 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 12 teaspoons dried oregano (1/2 tsp. if using fresh)
• 1 teaspoon cumin
• 1 teaspoon Worcestershire sauce

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.

chicken, dark red kidney beans, chicken broth, hot sauce, butter, olive oil, onion, garlic, catsup, bleu cheese salad dressing, oregano, cumin, worcestershire sauce

Taken from www.food.com/recipe/buffalo-chicken-chili-420299 (may not work)