Chili: Buffalo Chicken

If you haven’t tried Buffalo Chicken Chili yet, This is you sign to do so.

At one time I was a skeptic. But my daughter’s love for buffalo everything is what finally pushed me to try it. It was love after first bite.

This one pot chili, is dependable for a casual weeknight dinner or to serve during the big gam on Sunday. It’s addictively spicy and so incredibly well-seasoned. Plus I’m down for anything that gives me a reason to top with blue cheese crumbles and eat with tortilla chips.

If you love buffalo… you’re going to love this chili.

For this Buffalo Chicken Chili Gather:

• extra light olive oil
• yellow onion
• jalapeño
• garlic
• chili powder
• ground cumin
• garlic powder
• cayenne pepper
• fire-roasted crushed tomatoes
• chicken broth or stock
• Frank’s Red Hot Sauce
• cannellni beans
• leftover cooked chicken (or use rotisserie)
• cream cheese
• kosher salt
• freshly ground black pepper
• desired toppings (listed in recipe printable)

In a dutch oven, add 1 tablespoon extra light olive oil, 1 diced medium yellow onion and 1 diced medium jalapeño (remove seeds and ribs for less heat – I personally remove half) with a pinch of kosher salt. Stir and sauté over medium to medium-low heat until tender, about 10 to 12 minutes.

I stop once the edges of the onion start caramelizing and getting brown.

Then add in 4 cloves minced fresh garlic. Stir and cook for about 1 to 2 minutes.

Next, measure and add in 1 tablespoon chili powder, 1-1/2 teaspoons ground cumin, 3/4 teaspoon garlic powder and 1/4 teaspoon cayenne.

Toss to combine and cook for about 30 seconds.

To that, add in 1 (28 ounce) can crushed fire-roasted tomatoes. Pour 1 cup chicken broth/stock into the tomato can and gently swirl to loosen any stuck on bits on the inside and pour it all into the pot. Lastly, pour in 1/2 cup Frank’s Red Hot Sauce.

Add 2 (15 ounces each) cans of cannellini beans – rinsed and drained, along with 3 cups chopped leftover cooked chicken.

Stir to combine.

Cover and simmer over low heat for 25 minutes.

Once the chili has simmered, uncover and stir in 4 ounces of cream cheese.

Make sure to stir thoroughly, the chili should lighten in color.

Taste and season with kosher salt and freshly ground black pepper. For me it was only 1 teaspoon kosher salt, but taste and adjust to your liking.

Ladle chili into bowls and serve with desired toppings.

• sour cream or plain nonfat greek yogurt
• sliced green onions
• sliced celery (I like to use the tender stalks from the heart of the celery)
• cilantro
• blue cheese crumbles
• extra Frank’s Red Hot Sauce

Serve with a giant bag of your go-to corn tortilla chips or Fritos and DIG IN! DEEPLY GOOD!

Enjoy! And if you give this Buffalo Chicken Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!