Buffalo Chicken Chili

Buffalo Chicken Chili

114 Reviews 13 Pics
  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Lisa Arlotti
Recipe by  Lisa Arlotti

“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.”

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Adjust Servings

Original recipe yields 10 servings



  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 (114)

Rate This Recipe
Barb P.

Barb P.

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, I will warn you that it is hot but that was why I wanted to make it in the first place and it didn't let me down.



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 2/3 cup buffalo sauce. And I did it in the crockpot. Great Recipe!



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 breasts and cut them into small pieces. Instead of using olive oil i used cooking spray and only 1 tbsp. butter. I then reduced the amount of cumin and chili powder so that it would not overpower the buffalo taste. Tasted more like what i was expecting from the title. If it is still a little too spicy, add a little bit of ranch to cool it down.

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Amount Per Serving (10 total)

  • Calories
  • 301 cal
  • 15%
  • Fat
  • 8.6 g
  • 13%
  • Carbs
  • 30 g
  • 10%
  • Protein
  • 28.3 g
  • 57%
  • Cholesterol
  • 61 mg
  • 20%
  • Sodium
  • 1191 mg
  • 48%

Based on a 2,000 calorie diet



previous recipe:

Chicken and Chorizo Chili


next recipe:

Mary's Chicken and Black Bean Chili