Buffalo Chicken Chili

by
Bowl of spicy Buffalo Chicken Chili topped with green onions and cheese.

Buffalo Chicken Chili is a fantastic dish for anyone who loves a little spice and bold flavors. Combining the classic taste of Buffalo chicken with the hearty warmth of chili creates a comforting meal that’s perfect for chilly nights or game days. This dish is not just about great taste; it’s also packed with protein and vegetables, making it a wholesome option for families and gatherings. Whether you’re a fan of spicy food or just looking for a nutritious and filling dinner, this recipe will satisfy your cravings.

HOW TO MAKE Buffalo Chicken Chili

Ingredients:

  • 1 Tablespoon (15mL) olive oil
  • 3-4 cloves garlic (chopped)
  • 3-4 large stalks of celery (sliced)
  • 2-3 large carrots (sliced)
  • 1 large bell pepper (any color, chopped)
  • 1 large onion (chopped, preferably white or sweet Vidalia)
  • 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)
  • 1-15 ounce can (425g) diced tomatoes with green chiles (do not drain)
  • 1-15 ounce can (425g) kidney beans (drained and rinsed)
  • 1-15 ounce can (425g) black beans (drained and rinsed)
  • 1-15 ounce can (425g) chili beans (in sauce)
  • 2-3 cups shredded cooked chicken (approximately 1-2 pounds)
  • Salt and pepper (to taste)

DIRECTIONS:

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped garlic, sliced celery, sliced carrots, chopped bell pepper, and chopped onion. Sauté these vegetables for approximately 5-7 minutes, until they are tender and start to sweat out their juices.
  3. Once the vegetables are ready, add in the chili powder, ground cumin, and paprika. Stir well until all of the vegetables are coated in the spices.
  4. Carefully pour in the hot sauce, tomato sauce, diced tomatoes, and all three kinds of beans. Stir everything together until it is completely combined.
  5. Add the shredded chicken to the pot and mix well to distribute the chicken throughout the chili. Taste the mixture, then add salt, pepper, and any additional spices to suit your preferences.
  6. Turn the heat down to low and let the chili simmer for at least 1 hour. If you prefer, you can cook the sautéed veggies and spices in a saucepan and transfer them to a slow cooker. Cook on low for 1 hour.
  7. Check the consistency of the chili — if it’s too thick for your liking, feel free to add some water to thin it out a bit.
  8. You can serve the chili right away (don’t forget to make some cornbread!), but the flavors really develop and improve if you allow it to sit in the fridge overnight. Make sure to let it cool completely before refrigerating.
  9. Top your chili with your favorite toppings, or use it as a dip. Leftovers will keep well in the refrigerator for up to a week. You can also freeze the chili for up to 3 months.

HOW TO SERVE Buffalo Chicken Chili

Buffalo Chicken Chili can be served in several ways, depending on your taste. Here are a few simple ideas to enhance your experience:

  • With Cornbread: A side of cornbread perfectly complements the spicy flavors of the chili. Enjoy a slice or two on the side for a classic combination.
  • Toppings: Consider garnishing your chili with shredded cheese, chopped green onions, sour cream, or avocado slices for a cool, creamy contrast to the heat.
  • As a Dip: This chili also works great as a dip. Serve it alongside tortilla chips or bread for a fun twist at parties or gatherings.

 

 

HOW TO STORE Buffalo Chicken Chili

Proper storage will help keep your Buffalo Chicken Chili fresh and delicious. Here’s how to do it:

  • Refrigeration: Place any leftover chili in an airtight container. It can be safely stored in the refrigerator for up to a week. Be sure to let it cool completely before sealing the container to avoid condensation, which could make the chili watery.
  • Freezing: If you want to keep the chili longer, you can freeze it for up to 3 months. Make sure to use a freezer-safe container, leaving some space for expansion as the chili freezes. To reheat, simply thaw it in the refrigerator overnight and then heat it on the stove or in the microwave until warmed through.

TIPS TO MAKE Buffalo Chicken Chili

To make the best Buffalo Chicken Chili, keep these simple tips in mind:

  • Use Leftover Chicken: Shredded rotisserie chicken or leftover grilled chicken works perfectly in this recipe, making it a quick and convenient choice.
  • Adjust the Heat: If you like extra spice, feel free to add more hot sauce or a pinch of cayenne pepper. Conversely, if you want it milder, reduce the amount of hot sauce.
  • Add More Veggies: You can incorporate additional vegetables like zucchini, corn, or even mushrooms for added flavor, texture, and nutrition.

VARIATIONS

Buffalo Chicken Chili is versatile, and you can easily customize it to suit your preferences. Here are a few variations you can try:

  • Vegetarian Version: Replace the chicken with plant-based protein like chickpeas or lentils, and use vegetable broth instead of chicken for a hearty vegetarian chili.
  • Different Beans: You can swap any of the beans with your favorite types, such as pinto beans or cannellini beans, to change the flavor and texture.
  • Spicy Peppers: For an extra kick, add diced jalapeños or serrano peppers along with the other vegetables.

FAQs

1. Can I make Buffalo Chicken Chili in a slow cooker?
Yes! Simply sauté the vegetables and spices in a saucepan, transfer them to a slow cooker, add the remaining ingredients, and cook on low for about 1-2 hours.

2. How can I make this chili ahead of time?
You can make the chili a day in advance. The flavors improve overnight, and it can be easily reheated when you’re ready to serve.

3. What toppings work well with Buffalo Chicken Chili?
Some popular toppings include shredded cheese, sour cream, diced avocados, tortilla chips, or fresh herbs like cilantro or parsley. Choose your favorites for a custom touch!