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Buffalo Chicken Chili I

Recipe By: Lisa Arlotti   Photo By: Bush’s® Beans
Chicken chili has the zing of Buffalo wings. Serve at your game day party.
 
  • Prep: 15 Minutes
  • |
  • Cook: 1 hour 15 Minutes
  • |
  • Total: 1 hour 30 Minutes
 
10
 
 
  • 1 tablespoon extra-virgin olive oil
    •
  • 2 tablespoons butter
    •
  • 2 pounds ground chicken breast
    •
  • 1 large carrot, peeled and finely chopped
    •
  • 1 large onion, chopped
    •
  • 3 stalks celery, finely chopped
    •
  • 5 cloves garlic, chopped
    •
  • 5 tablespoons chili powder
    •
  • 2 tablespoons ground cumin
    •
  • 1 tablespoon ground paprika
    •
  • salt and pepper to taste
    •
  • 1/2 cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
    •
  • 2 (15 ounce) cans tomato sauce
    •
  • 1 (15 ounce) can crushed tomatoes
    •
  • 1 (15 ounce) can white kidney or cannellini beans, drained
    •
  • 1 (19 ounce) can red kidney beans, drained
    •
 
  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.
Nutrition Information
 
More Tweaks (1)
KW changed ingredients
Substitute 1/2" dice boneless/skinless chicken breast seared in an almost dry pan. Reduce garlic to 1 tbsp. Reduce chili powder to 2 tbsp. Add 3/4 cup fresh 1/4 diced red bell pepper. Substitute 1 12oz can of tomato juice + 2/3 can water for the tomato sauce. Add 1 tsp Mexican dried oregano. Add 1 tsp dried Cilantro flakes. Add 1 tsp sugar
1 users liked this tweak
 
More Reviews (62)
Reviewed By: RENEESSELAH
I felt like there was sonething missing, but my nine year old thinks it is the best chili.
Reviewed By: shanvan2
Very good! A nice twist on regular chili.
Reviewed By: CookingCutie
Absolutely fabulous. My husband and I are buffalo chicken fans, which is why I made it in the first place. I was actually expecting it to have a stronger buffalo flavor, making it very distinct from traditional chili. I'd say it still has a strong tomato flavor for anyone who's worried about how much difference there might be. But you could add more hot sauce if you wanted to as well. I also only had about 1/2 the amount of chili powder it called for, but I still thought the spicy "temperature" was just right. I cooked the chicken and veggies/spices, then mixed it with everything else in my large crock pot and had it on high for two hours while we were at church. (Probably would work better on low - I was going to turn it down before leaving, but forgot...just added a little water when I got home so it wasn't so thick. I'm definitely going to make this again.