Yes you read the title correct. I am posting yet another buffalo recipe. It’s not my fault. I am a buffalonian and anytime we can add hot sauce and blue cheese to a recipe we do. It’s law here. If you hate hot sauce and blue cheese then I am sorry but….if you love it, like me, THEN you will love this new Buffalo Chicken Chili recipe.
This Buffalo Chicken Chili recipe calls for chunks of chicken, beans, chili powder, cumin, paprika, tomato sauce, diced tomatoes, and hot sauce. The base of this recipe is much like a basic chili recipe. The only real difference is the addition of hot sauce. I found a ½ cup to be the perfect amount. If you are not used to hot sauce then start with ¼ cup and add more if you want it spicier. I should also say when I refer to hot sauce I mean Franks Hot Sauce. That is what we use in Buffalo so if you can find Franks use it. If not then use whatever hot sauce you prefer. However, keep in mind that not all hot sauce is created equal so pour with caution.
After the chili was done I sprinkled crumbled blue cheese on top, after I ladled it into a bowl. You must use the blue cheese. In my opinion this is what makes it “Buffalo”. Hot sauce + blue cheese = buffalo.
A lot of buffalo chicken recipes I looked at online called for ground chicken but for some reason that did not appeal to me. When I think of “buffalo” chicken I do not think of ground, I think of chunks or whole pieces. If you choose to use ground then you can substitute the whole chicken breast for 2lbs ground chicken.
We loved this recipe! It is so good and would be perfect to make for a Sunday football game. It also freezes perfectly so if you have leftovers then just freeze into individual portions for easy lunches or dinners.
Here are my other buffalo chicken recipes:
Buffalo Chicken mason jar salad
- 1 ½ - 2lbs boneless skinless chicken breast, cut into medium to small chunks
- 1 tablespoon olive oil
- 2 medium carrots, peeled and chopped
- 3 celery stalks, chopped
- 5 cloves garlic, chopped
- 1 large onion, chopped
- 5 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon paprika
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can white kidney beans
- 1 (15 ounce) can red kidney beans
- ½ cup Franks Hot Sauce
- blue cheese crumbles
- In a large dutch oven, or soup pot, heat up the olive oil and cook chicken until no longer pink.
- Add in the carrots, celery, garlic, and onion. Cook until onions are translucent, about 4-5 minutes.
- Stir in the chili powder, cumin, paprika, and cook for about 1-2 minutes or until fragrant.
- Stir in tomato sauce, diced tomatoes, red and white kidney beans, and hot sauce. Bring to a boil then simmer for 45 minutes to an hour or until carrots and celery are soft.
- Serve hot with 1 tablespoon blue cheese crumbles on top per serving.
This chili can be made completely ahead of time and frozen for future lunches or dinners.
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Jackie says
November 5, 2014 at 9:01 amThank you so much! This looks AWESOME. And Frank’s is my favorite hot sauce, too! Pretty sure I’m gonna love this one. More chili this weekend!
Shirley says
November 5, 2014 at 4:22 pmLove your site, and thank you for the very well organized data you send .
What I’m really writing about is Thank You for clearing up the confusion about Buffalo Chicken, wings etc. Down under here in Australia I had never heard of Buffalo wings, and honestly thought it was some sort of meat from Buffalo (the animal ) I kept coming across buffalo wings and kepy getting more confused. So a great big Thank You Tammy.
I originaly subscribed because of your fab Mason Jar Salads but you are so interesting. I just love it.
I shall try this recipe and let you know how it goes.
BrieAnn says
November 5, 2014 at 4:44 pmCan I use ground chicken instead of having to cut up chicken breast?
Jackie says
November 10, 2014 at 6:41 amMade this yesterday. It tastes as amazing as it looks! I didn’t change a thing from the original recipe. And don’t forget the blue cheese. It totally makes the chili!
Tammy Kresge says
November 10, 2014 at 10:25 amAWESOME!!! I am so glad you liked it!
Barbara Livieri says
January 9, 2015 at 6:54 pmI just plopped this recipe into MyFitnessPal and it almost doubled the calories that you have listed. How do you come up with your numbers? BTW, I normally double up on my soups and chili’s. I like a more hearty meal so I do a 2 cup serving. Just curious.
Molly @ Love the Everyday says
May 13, 2015 at 12:36 pmYum! I can’t wait to try this. I am featuring this on my blog this week as I start to get ready for bikini season and am getting so tired of the same ole chicken dishes! Thanks so much for sharing!