Description
This hearty Buffalo Chicken Chili combines tender chicken, spicy Buffalo sauce, and a blend of chili spices for a flavorful American main course perfect for chilly days or game day gatherings.
Ingredients
Scale
Main Ingredients
- 1 tablespoon vegetable oil
- 2 pounds boneless chicken chopped (use chicken breast, thigh, or a combination)
- 1 large onion diced
- 2–3 jalapeno peppers diced (use bell pepper for milder heat)
- 6 cloves garlic minced
- 2 tablespoons chili powder blend or more to taste
- 1 tablespoon ground cumin
- 1 teaspoon cayenne pepper (optional, for extra spicy)
- Salt and black pepper to taste
- 2 tablespoons tomato paste
- 1 cup chicken broth (or beer; use 1.5–2 cups for a less thick chili)
- 1 cup Buffalo sauce
- 2 cans fire roasted tomatoes with juices (15 ounce each)
- 2 cans kidney beans (15 ounce each) drained and rinsed (can substitute with other chili beans like cannellini beans)
Toppings
- Crumbled blue cheese
- Extra Buffalo sauce
- Hot chili flakes
- Fresh chopped parsley
- Tortilla strips or chips
Instructions
- Prepare the chicken: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Season the chopped chicken with salt and black pepper. Brown the chicken in batches for 2-3 minutes per side until lightly browned. Remove the chicken and set aside on a plate.
- Sauté the vegetables: Add the diced onion and jalapeno peppers to the pot. Cook for 5-6 minutes, stirring occasionally, until vegetables soften.
- Add spices and garlic: Stir in the minced garlic, chili powder, ground cumin, cayenne pepper (if using), salt, and black pepper. Cook for 1 minute, stirring constantly to bloom the spices and garlic.
- Incorporate tomato paste: Add tomato paste to the pot and cook for another 1 minute to deepen the flavor.
- Add liquids and beans: Pour in the chicken broth, Buffalo sauce, and fire roasted tomatoes with their juices. Stir well to combine. Add the drained and rinsed kidney beans.
- Simmer the chili: Return the browned chicken to the pot. Stir gently and let the chili simmer on low heat for at least 30 minutes to allow flavors to meld. You may simmer longer for a richer flavor.
- Serve with toppings: Ladle the chili into bowls and garnish with crumbled blue cheese, extra Buffalo sauce, hot chili flakes, fresh chopped parsley, and tortilla strips or chips as desired. Enjoy warm.
Notes
- Use bell peppers instead of jalapenos for a milder heat level.
- For a thinner chili, increase chicken broth to 1.5 to 2 cups.
- Substitute kidney beans with other beans like cannellini or chili beans for variety.
- Simmering longer than 30 minutes can deepen the flavors further.
- Leftovers taste great and can be refrigerated for up to 3 days.
