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
A buffalo chicken wing inspired bowl of chili served topped with tangy crumbled blue cheese.
ingredients
- 1 tablespoon oil
- 1 pound ground chicken
- 1 tablespoon oil
- 1 onion, diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 2 cloves garlic, chopped
- 1 teaspoon ground cumin (optional)
- 1 teaspoon paprika
- 1 cup beer or chicken broth
- 1 (14.5 ounce) can diced tomatoes
- 1 (14.5 ounce) can cannellini beans, drained and rinsed
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne
- 1/2 cup hot sauce (such as Frank’s Red Hot)
- salt and pepper to taste
- crumbled blue cheese to taste
directions
- Heat the oil in a large saucepan, add the chicken and cook before setting aside.
- Heat the oil in the pan, add the onions, celery and carrots and cook until tender, about 10-15 minutes.
- Add the garlic, cumin, and paprika, and cook until fragrant, about a minute.
- Add the beer or broth and deglaze the pan.
- Add chicken, tomatoes, beans, oregano, cayenne and hot sauce and simmer for 10 minutes.
- Serve topped with crumbled blue cheese to taste.
Note: Hot sauces vary in heat, use as much of your hot sauce as required to get the level of heat that you like!
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
More buffalo chicken recipes:
Crispy Fried Buffalo Chicken Grilled Cheese Sandwich
Buffalo Chicken French Bread
Easy Beef and Bean Chili
One Pan 20 Minute Buffalo Chicken Tortellini
Texas Chili
So glad you enjoyed this as much as I did! Thanks for the shout out!
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! 🙂
This looks so yummy! My husband will loves chicken and chili, so I think I've found a winner. Thanks for sharing 🙂
Mmmmmmm.
Sounds tasty!!! We'll have to make a pot of this next time is dreary outside!
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!!
I get why you couldn't resist, this looks really good!!!
So scrumptious looking!
Cheers,
Rosa
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!
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!
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!!
Delicious!!! Everything I have made from your recipes have been outstanding!!! THANKS~
You might not publish this, but that's okay. Looking at the pictures and reading the description made one word come to mind. Porny.
A really great meal in less than an hour…Boy! I have got to try this!
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.
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!
Giggity!
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.
Joanne: I could easily see a vegetarian version with several kinds of beans.
Food Junkie: Good call with the heat level in Frank's Red Hot sauce! I like mine hot!
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!
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!
mmmmmm soooo yummy, i made it – they loved it 🙂 !!!
thanks man, you've saved my life again m/
My friend made this for me yesterday. It was the BEST soup I've ever eaten! I am making this tonight for my family.
My friend made this for me yesterday. It was the BEST soup I've ever eaten! I am making this tonight for my family.
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! 🙂
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.
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.
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!!!!
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.
This is a fantastic recipe. Thanks for sharing it. –Andrew in Singapore
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!
Oh my what a wonderful fall recipe! Made for dinner this evening and the flavors are just awesome together!
This was good enough to bathe in! FoodPorn!
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.
Just made this, absolutely amazing 🙂 thank you!
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
Thanks for the great recipe- I make chili all the time- definitely gonna try this one!
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?
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.
thank you
This chili is tasty (and hot!), but very greasy. I don't think I would make it again because of the grease factor.
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…
Would you recommend cooking in a crockpot? If so, how much time would It need?
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.
When you say cook the chicken in a pan do you mean gry it? I do have thai hot sauce. Any good?
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.
I don’t know what buffalo chicken tastes like. I’m not fromkufy America so it’s not something I’d know. I’m originally from England and I’d never heard of buffalo wings except from blogs like yours.
I’m afraid i still don’t understand how to cook the chicken. Is it dry fried?
The ground chicken is cooked in the pan by itself; you can add some oil to fry it in if you like.
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!
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.
Have this in the crock pot right now! Can't wait to try it it smells so good already!
Make this all the time!! I use only chicken breast, but this recipe is delish!!!
Great with chix breasts, all put in a crockpot!
Awesome recipe! I added a packet of dried ranch dressing, turned out great!
Hi Kevin. I have often made your recipes and they are wonderful! There is an annual chili cook off in my area and I enter my steak and beans recipe which often wins the “people’s choice” award. I am tempted to make and enter your Buffalo Chicken chili recipe. Of course, I need to make it to see how it compares in flavor to my beef recipe. But I see so many of your chili recipes listed and don’t have time to make and sample each one. Would you share with me which of your chili recipes sent you over the top in terms of ‘yum’ factor? That way, I can make one or two recipes before the competition and see how it compares to my steak and beans recipe. Thank you!
This looks yummy. I’m going to give it a try tomorrow in the crockpot, but I just need a quick clarification. Your crockpot instructions say “Implement step 1, optionally implement steps 2 & 3.” If I optionally implement steps 2 & 3, what happens to step 1? Do I cook the chicken in a pan, set aside, then cook the veggies, then place it all (except blue cheese) in the crockpot? Or do I cook the veggies and then add them and the raw chicken to the crockpot?
We are loving your recipes, Kevin … they’re turning my 7- and 8-year-old boys into quite the little foodies 🙂
Your one pan lemon garlic chicken rice is our all time favorite!
For the crockpot: cook the ground chicken in a pan before adding it to the crockpot and either precook the veggies or add them to the crockpot raw. EnjoY!
Just made this. Doubled the recipe (to last for the work week) and added extra garlic; didn’t have any celery on hand. Came out pretty good, and definitely planning to make this a regular recipe. Thanks for it.
Great recipe! I won our family’s chili cook off with this recipe for the first time in 10 years! I only made a couple of small changes but what a great recipe! Thanks!
Absolutely decadent and healthy. I used dark red kidney beans (1/2 C) instead of white beans and added some quinoa. I’ll be thinking about eating lunch all morning!