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Buffalo Chicken Chili

Buffalo Chicken Chili

  • Prep

    15 m
  • Cook

    1 h 15 m
  • Ready In

    1 h 30 m
Lisa Arlotti

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 10 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Directions

  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.
  3. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

Barb P.
51

Barb P.

2/2/2009

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.

Kristie
45

Kristie

4/16/2009

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!

wakechick25
36

wakechick25

3/11/2009

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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