Heath Conway's Buffalo Chicken Chili

2-3 lbs boneless, skinless chicken breasts

2-3 celery stalks

1 onion

1 green pepper

1 red pepper

3 medium carrots

2 jalepeno peppers (or hotter peppers)

juice of a whole lime

6 oz tomato paste

1/8-1/4 cup fresh cilantro

10-14 oz can of diced tomatoes w/green chilis

19 oz can of kidney beans

1 package buffalo seasoning

1/8 cup white vinegar

1/4-1/2 bottle of Frank's hot sauce

4-5 tablespoons buttter

Cut all veggies.  Brown chicken and then add veggies. Cook for 2-3  minutes.  Add tomatoes, paste, beans, seasonings, hot sauce, vinegar, and lime juice.  Bring to a boil, then simmer for 35-45 minutes until veggies are tender and chicken is done.  Stir in butter.  Serve with sharp cheddar cheese sprinkled over the top and ranch or blue cheese dressing.  Also great served with french or italian bread.