Buffalo Chicken Chili

Buffalo Chicken Chili

126
Lisa Arlotti 57

"I won a blind taste test chili cookoff with this chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream."

Ingredients

1 h 30 m {{adjustedServings}} servings 301 cals
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Original recipe yields 10 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 301 kcal
  • 15%
  • Fat:
  • 8.6 g
  • 13%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 28.3 g
  • 57%
  • Cholesterol:
  • 61 mg
  • 20%
  • Sodium:
  • 1152 mg
  • 46%

Based on a 2,000 calorie diet

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Directions

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  1. Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
  2. Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.
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Reviews

126
  1. 172 Ratings

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I made this in advance for super bowl but my husband and adult children wanted to have it for super that night because it smelt so good and the taste was even greater. I did not alter one thing,...

Living my whole life in Buffalo, this was right up my alley! We loved it. I did make a few small changes, used boneless chicken instead of ground, used half of the chili powder, no cumin, and ...

So I thought this chili recipe was great. Although I had hoped it would taste more like buffalo chicken. I made this a second time, playing with the ingredients a little. I used regular chicken ...