Buffalo Chicken Chili

Buffalo Chicken Chili
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I am always on the lookout for new ways to enjoy the totally addictive buffalo chicken flavours and so when I came across the idea for a buffalo chicken chili on Blog is the New Black I pinned it immediately! I could not resist the idea of a using the buffalo chicken flavours in a bowl of chili and it was sounding like pure comfort food in a bowl! This buffalo chicken chili starts out with a base of onions and plenty of carrots and celery which is appropriate given that buffalo wing are often served with carrot and celery sticks. From there the chili is seasoned with garlic, cumin, paprika and of course plenty of your favourite hot sauce. I chose to go with beer for the liquid and then I bulked the chili up with some tomatoes and white beans. I have to say that this chili is good and you will definitely find yourself going back for seconds which is ok as it is fairly healthy! I server the chili topped with crumbled blue cheese with a side of corn chips, carrots and celery sticks along with a blue cheese sauce for dipping.

Tip: Add the hot sauce slowly and taste test as you go to make sure that it has the right level of heat for you.

Buffalo Chicken Chili

Buffalo Chicken Chili

A buffalo chicken wing inspire bowl of chili served topped with tangy crumbled blue cheese.


Servings: makes 4 servings

Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Printable Recipe
Ingredients
  • 1 pound ground chicken
  • 1 tablespoon oil
  • 1 onion, diced
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, diced
  • 2 cloves garlic, chopped
  • 1 teaspoon cumin, toasted and ground
  • 1 cup beer or chicken broth
  • 1 (15 ounce) can diced tomatoes
  • 1 (15 ounce) can cannellini beans, drained and rinsed
  • 1 teaspoon paprika
  • 1/2 teaspoon oregano
  • 1/4 teaspoon cayenne
  • 1/2 cup hot sauce (or to taste)
  • salt and pepper to taste
  • crumbled blue cheese to taste
Directions
  1. Cook the chicken in a large pan over medium heat and set aside.
  2. Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
  3. Add the garlic and cumin and cook until fragrant, about a minute.
  4. Add the beer or broth and deglaze the pan.
  5. Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.
  6. Serve topped with crumbled blue cheese to taste.

Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the blue cheese in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours.

Buffalo Chicken Recipes:
Easy Crispy Baked Buffalo WingsBuffalo Chicken DipBuffalo Roasted Cauliflower
Buffalo Chicken Potato SkinsBuffalo Chicken Deviled EggsBuffalo Chicken Chili
Buffalo Chicken Grilled Cheese SandwichBuffalo Chicken Stuffed Zucchini topped with Melted Cheddar, Bacon and an Avocado Blue Cheese DressingBuffalo Chicken Chowder
Buffalo Chicken Club SandwichBuffalo Chicken Quinoa FrittersBuffalo Chicken Burgers
Bacon Wrapped Buffalo Chicken Jalapeno PoppersBuffalo Chicken SaladBuffalo Chicken Sushi

Similar Recipes:
Buffalo Chicken Chowder
Beef and Black Bean Chili
Black Bean and Quinoa Chili
White Chicken Chili
Slow Braised Chili Con Carne
Buffalo Chicken Grilled Cheese Sandwich
Buffalo Chicken Potato Skins
Buffalo Chicken Sushi
Quinoa White Chicken Chili
Tortellini Chili

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52 comments:

Blog is the New Black said...

So glad you enjoyed this as much as I did! Thanks for the shout out!

Half Baked said...

You've just made my husbands day...maybe year! This looks awesome and I'll score lots of brownie points when I make it! thanks! :)

Nicole @ Food For Vitality said...

This looks so yummy! My husband will loves chicken and chili, so I think I've found a winner. Thanks for sharing :)

Helen said...

Mmmmmmm.

Kate said...

Sounds tasty!!! We'll have to make a pot of this next time is dreary outside!

eatgood4life.blogspot.com said...

Wow, you really like buffalo chicken flavor right?

Well, I actually do as well, I just wish I could make it more often but because of the heat of it my kids won't eat it so I have to pick and choose the times when I make something buffalo chicken flavor.

Loving the picture!!

mireia badia said...

I get why you couldn't resist, this looks really good!!!

Rosa's Yummy Yums said...

So scrumptious looking!

Cheers,

Rosa

Tazi-Kat said...

WOW! I think turkey chili is the most disgusting thing on the planet; but I never thought to make chicken chili - let alone buffalo chicken chili!! Genius!

Jennifer | Mother Thyme said...

I am totally addicted to anything Buffalo chicken. I never thought of making it as a chii; brilliant idea! Can not wait to try this!

Left on Main said...

Your blog inspired my boyfriend and I to a cooking challege... Thursday nights, rotating cooks, must make something we've never made before. So far I've used 3 of your recipes! You're the best!!

mj said...

Delicious!!! Everything I have made from your recipes have been outstanding!!! THANKS~

Anonymous said...

You might not publish this, but that's okay. Looking at the pictures and reading the description made one word come to mind. Porny.

MyFudo™ said...

A really great meal in less than an hour...Boy! I have got to try this!

Joanne said...

How sacrilegious would it be if I made this without the chicken and just the beans? Hmm. I love the idea of it, though! I'm all for buffalo sauce anything.

Anonymous said...

Just made this tonight and it was amazing! Used diced chicken, rotel and didn't add the beans (I didn't have any). Thank You!

Chris said...

Giggity!

Food Junkie said...

Nice chili Kevin. Of course for true Buffalo style chicken it must use Frank's Red Hot or in a pinch Louisiana style sauce. For those that like since heat, since Frank's has none, try mixing 2 or 3 parts Frank's to one part of something hotter. You still get the real Buffalo wing flavour but the heat gets kicked up a notch for those that like their chili with some kick.

Kevin said...

Joanne: I could easily see a vegetarian version with several kinds of beans.

Kevin said...

Food Junkie: Good call with the heat level in Frank's Red Hot sauce! I like mine hot!

Stephanie305 said...

Made this last weekend and it was great. I thought it was even better the next day. I used good old Bud Light for the beer and sprinkled Fritos and blue cheese on top of it. Thanks for the recipe!

Stephanie305 said...

Made this last weekend and it was great. I thought it was even better the next day. I used good old Bud Light for the beer and sprinkled Fritos and blue cheese on top of it. Thanks for the recipe!

ash said...

mmmmmm soooo yummy, i made it - they loved it :) !!!
thanks man, you've saved my life again \m/

Maureen Linse-Adras said...

My friend made this for me yesterday. It was the BEST soup I've ever eaten! I am making this tonight for my family.

Maureen Linse-Adras said...

My friend made this for me yesterday. It was the BEST soup I've ever eaten! I am making this tonight for my family.

Lidia Ramos said...

I made it today and it was A-MA-ZING!! My fiancé and Me loved it and we had to go to the kitchen to get some more. Def, will be making this again and again! :)

Lauren L said...

I'm curious what kind of beer you used. I imagine something on the lighter end of the spectrum would be best, but the kind of beer you use can really change what it tastes like! I might have to try this when I get my weird mid-summer soup cravings.

Kevin said...

Lauren L: Different beers will definitely give you different flavours in this and I like to go with a lighter one like a pale ale. I recommend going with one that you enjoin drinking.

Ashley Young said...

This is seriously soooooo GOOOD! I am vegetarian and the one thing I miss eating is my dads famous buffalo wings. I really do put Red Hot on everything. I made this with Quorn "Chicken" as a sub for chicken and instead of chicken broth, I used "No Chicken Chicken Broth" Boullian but if I had beer I would have tried that. Awesome creation!!!!

Kevin said...

Ashley Young: I am glad that you were able to make a vegetarian version and that you enjoyed it! I was thinking that a three bean vegetarian version would also be nice.

Anonymous said...

This is a fantastic recipe. Thanks for sharing it. --Andrew in Singapore

Anonymous said...

this recipe is much loved by my up-state NY husband (home of the Buffalo Wing! very easy to make and tasted better the next day!

Johanna said...

Oh my what a wonderful fall recipe! Made for dinner this evening and the flavors are just awesome together!

Anonymous said...

This was good enough to bathe in! FoodPorn!

Anonymous said...

I made this chili this past weekend and topped it with blue cheese. It tasted just like buffalo chicken wings without al the calories. It was tasty.

Anonymous said...

Just made this, absolutely amazing :) thank you!

Anonymous said...

Kevin, I love all your recipes. I am just across the border in Buffalo and this recipe rocks. This is the first food blog I started to follow. Keep up the great work neighbor. Maria

Anonymous said...

Thanks for the great recipe- I make chili all the time- definitely gonna try this one!

Patricia said...

this sounds really good, and I'm always looking for a good chili recipe. Will be trying it this week. But one question, could I use chickpeas inseat of the beans. What do you think?

Kevin said...

Patricia: The chickpeas would give it a slightly different texture but they would definitely work. I have made this with chickpeas and 2 beans as a vegetarian alternative and it was good.

patricia said...

thank you

Anonymous said...

This chili is tasty (and hot!), but very greasy. I don't think I would make it again because of the grease factor.

Kevin said...

Anonymous: Can I ask where the grease came from? Ground chicken normally has almost no grease so there should only be 1 tablespoon of oil/grease in the entire 4 serving recipe. If your ground chicken had a lot of grease, you can drain it on paper towels while you saute the vegetables or use ground turkey. The only other source of grease that I can think of is the hot sauce; does the hot sauce that you use contain a lot of oil or butter? There should be almost no grease at all in this dish...

Anonymous said...

Would you recommend cooking in a crockpot? If so, how much time would It need?

Kevin said...

Anonymous: A crockpot would work well with this soup! Cook the chicken first, optionally saute the vegetables and then cook on low for 4-10 hours in the slow cooker. It really only needs a few hours but you can put it in the crockpot in the morning and it will be good when you get home from work.

Judy Goldin said...

When you say cook the chicken in a pan do you mean gry it? I do have thai hot sauce. Any good?

Kevin Lynch said...

Judy Goldin: This recipe uses ground chicken so it is cooked in a large pan on the stove. If you prefer you could replace the ground chicken with chicken breasts or thighs and grill or fry them before dicing or shredding. Thai hot sauce is good and I am sure that this chili would be tasty using it but you would not be getting the buffalo chicken flavour without the buffalo hot sauce.

Unknown said...

I made this tonight eliminating the cumin, adding more Frank's Buffalo Sauce and with pulled baked chicken breast meat instead of ground chicken. My boyfriend and I looooooove it!!! Thanks for this recipe! I will make it again!

Elizabeth Brost said...

This was amazing. I brought it to a potluck a couple of weekends ago and everyone loved it. Several insisted I had to share the recipe so I had to break down and give you the credit. Oh well.

Anonymous said...

Have this in the crock pot right now! Can't wait to try it it smells so good already!

Anonymous said...

Make this all the time!! I use only chicken breast, but this recipe is delish!!!

Anonymous said...

Great with chix breasts, all put in a crockpot!

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