Buffalo Chicken Chili Recipe
Introduction
This Buffalo Chicken Chili combines the comforting heartiness of classic chili with a spicy buffalo kick. Loaded with tender chicken, three types of beans, and a bold blend of spices, it’s a perfect dish for game day or a cozy night in.
Ingredients
- 1 tablespoon (15mL) olive oil
- 3-4 cloves garlic, chopped
- 3-4 large stalks celery, sliced
- 2-3 large carrots, sliced
- 1 large bell pepper (any color), chopped
- 1 large onion, chopped (white or sweet Vidalia preferred)
- 5 tablespoons chili powder
- 2 tablespoons ground cumin
- 1 tablespoon paprika
- ½ cup (120mL) hot sauce
- 1 jar (709g) tomato sauce (not Italian flavored/spiced)
- 1 can (15 ounces/425g) diced tomatoes with green chiles (do not drain)
- 1 can (15 ounces/425g) kidney beans, drained and rinsed
- 1 can (15 ounces/425g) black beans, drained and rinsed
- 1 can (15 ounces/425g) chili beans in sauce
- 2-3 cups shredded cooked chicken (approximately 1-2 pounds)
- Salt and pepper, to taste
Instructions
- Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped garlic, celery, carrots, bell pepper, and onion. Sauté for 5-7 minutes until the vegetables soften and begin to release their juices.
- Step 2: Stir in the chili powder, cumin, and paprika until the vegetables are evenly coated with spices.
- Step 3: Carefully pour in the hot sauce, tomato sauce, diced tomatoes with green chiles, kidney beans, black beans, and chili beans. Stir to combine everything thoroughly. Add the shredded chicken and mix it into the chili. Season with salt and pepper to taste.
- Step 4: Reduce the heat to low and let the chili simmer for at least 1 hour. For a slow cooker method, sauté the vegetables and spices first, then transfer all ingredients to the slow cooker and cook on low for 1 hour. Add water if the chili becomes too thick.
- Step 5: Serve immediately with your favorite chili toppings or as a dip. The chili tastes even better after sitting overnight in the refrigerator, allowing flavors to meld.
Tips & Variations
- For extra creaminess, stir in a splash of cream or blue cheese dressing before serving.
- Use rotisserie chicken for a quick shortcut.
- Add corn or diced jalapeños for additional texture and spice.
- Adjust the hot sauce amount to control the heat level to your preference.
- Serve with cornbread or tortilla chips to complement the spicy flavors.
Storage
Allow the chili to cool completely before transferring to airtight containers. Store in the refrigerator for up to 1 week. To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally. This chili also freezes well; portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this chili vegetarian?
Yes, omit the chicken and add extra beans or vegetables like zucchini and mushrooms for a hearty vegetarian version.
What type of hot sauce is best for this recipe?
A classic buffalo-style hot sauce, such as Frank’s RedHot, works best to give the chili its signature tangy heat.
Print
Buffalo Chicken Chili Recipe
- Total Time: 1 hour 30 minutes
- Yield: 6–8 servings 1x
Description
This hearty Buffalo Chicken Chili combines tender shredded chicken with a medley of beans, vegetables, and bold spices infused with tangy hot sauce for a flavorful twist on classic chili. Perfect for a cozy meal, it simmers slowly to meld all the robust flavors together, delivering a warm and spicy dish that can be served immediately or after resting overnight for even deeper taste.
Ingredients
Main Ingredients
- 1 Tablespoon (15mL) olive oil
- 3–4 cloves garlic, chopped
- 3–4 large stalks celery, sliced
- 2–3 large carrots, sliced
- 1 large bell pepper (any color), chopped
- 1 large onion (white or sweet Vidalia), chopped
- 5 Tablespoons chili powder
- 2 Tablespoons ground cumin
- 1 Tablespoon paprika
- ½ cup (120mL) hot sauce
- 1 jar (709g) tomato sauce (not Italian flavored/spiced)
- 1 can (15 ounces / 425g) diced tomatoes with green chiles, undrained
- 1 can (15 ounces / 425g) kidney beans, drained and rinsed
- 1 can (15 ounces / 425g) black beans, drained and rinsed
- 1 can (15 ounces / 425g) chili beans in sauce
- 2–3 cups shredded cooked chicken (approximately 1–2 pounds)
- Salt and pepper, to taste
Instructions
- Prepare Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped garlic, celery, carrots, bell pepper, and onion. Sauté for 5-7 minutes until the vegetables begin to release their juices and become tender.
- Add Spices: Stir in chili powder, ground cumin, and paprika, coating the vegetables evenly with the spices to develop flavor.
- Combine Main Ingredients: Carefully pour in the hot sauce, tomato sauce, diced tomatoes with green chiles (including the juice), and all three types of beans. Stir until fully combined. Add the shredded cooked chicken and mix well to distribute throughout the chili. Season with salt and pepper to taste, adjusting spices as desired.
- Simmer the Chili: Reduce the heat to low and allow the chili to simmer gently for at least 1 hour. This slow simmer helps to deepen the flavors and tenderize the ingredients. Alternatively, after cooking the vegetables and spices in a saucepan, transfer everything to a slow cooker and cook on low for 1 hour. If the chili becomes too thick, add water as needed to reach your preferred consistency.
- Serve and Store: The chili can be served immediately with your favorite toppings and cornbread on the side. For best flavor, refrigerate overnight after cooling completely. Leftovers can be stored in the refrigerator for up to one week or frozen for up to three months.
Notes
- Using cooked shredded chicken saves time; rotisserie chicken works well.
- Adjust hot sauce quantity to modify spiciness level.
- Add water during simmering if chili is too thick for your preference.
- Chili tastes better the next day after flavors have melded overnight in the refrigerator.
- Serve with traditional chili toppings like shredded cheese, sour cream, or green onions.
- Freezes well; thaw in refrigerator before reheating gently on stovetop.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Keywords: Buffalo Chicken Chili, spicy chili recipe, chicken chili, bean chili, hot sauce chili, easy chili recipe, hearty chili
