Today, Captain Jack, Sean Muserallo from WREX and I were judges at a Chili Competition at Rockford Career College.

Chili Judges
Lori, Townsquare Media

I was a bit nervous about judging. How in the world was I going to pick the best chili?!

Thankfully, the criteria was divided into separate areas, that we had to judge on a 1-10 ranking system. The different areas to be scored were overall look, smell, taste, ingredients and uniqueness.

Rockford Career College Chili Competition
Lori, Townsquare Media

The competition was tough, but after much deliberation, the three of us decided on Chili number 1.

This chili was unlike anything I have ever had before. It was creamy, I could taste a bit of heat, cilantro, whoa.

Here is the recipe for the chili that knocked our socks off. After a lot of bribery, the winner divulged her secret. She found the recipe on the internet from

Crockpot Buffalo Chicken Chili:

  • 1 pound of ground chicken
  • 1 can white navy beans, drained and rinsed
  • 14.5 oz can fire roasted tomatoes, drained
  • 4 cups chicken broth
  • ¼ - ½ cup buffalo wing sauce (start with ¼ cup and add more at end if needed)
  • 1 package ranch dressing mix
  • 1 cup frozen corn kernels
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon celery salt
  • ½ teaspoon dried cilantro
  • ¼ teaspoon salt
  • 8 oz cream cheese
  • Blue cheese crumbles (optional)
  1. Brown ground chicken until fully cooked, place in crock (or brown ahead of time and store in fridge until ready to assemble)
  2. Add remaining ingredients except for cream cheese and blue cheese and give it all a stir to combine
  3. Add block of cream cheese on the top and cover
  4. Cook on high for 4 hours or low for 8
  5. Stir to incorporate cream cheese and add additional wing sauce as desired
  6. Top individual bowls with blue cheese crumbles if desired

I'm telling ya, if you are looking for an awesome, set it and forget it recipe... this is it!

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