chicken breast, 600 grams
canned diced tomatoes, 375 grams
chicken broth, 300 grams
canned cannellini beans, 288 grams
cream cheese, 150 grams
celery, 130 grams
onions, 130 grams
jalapeño, 50 grams
chili powder, 30 grams
garlic, 25 grams
worcestershire, 25 grams
flour, 15 grams
bay leaf, 2 leaves
dice the chicken breast, celery, and onion
mince the garlic
in a large pot, add a bit of cooking oil and start to cook the chicken, celery, onion, and garlic until the vegetables are soft
add the chili powder and bay leaf, mix thoroughly
using a gas burner, roast the jalapeño until charred. cover with foil and allow to cool. Once cooled, remove the skin, and mince the jalapeño (seeds and all). Once minced, add to the pot.
in a separate bowl, whisk the chicken broth with Worcestershire and flour. once mixed, add this to the pot and bring to a boil until the stock has thickened.
next, drain the diced tomatoes and rinse the cannellini beans. add both ingredients to the pot and reduce the heat to a simmer.
continue to cook until all ingredients come together, and vegetables are soft. roughly 45 minutes.
finish the chili by adding the cream cheese and buffalo sauce. stir and bring to a final simmer.