Buffalo Chicken Chili Recipe
Buffalo chicken chili is the perfect fusion of two beloved dishes: the bold and spicy Buffalo wings and the comforting, hearty chili. With its rich, tangy heat, and creamy texture, this dish delivers the flavor-packed punch of Buffalo sauce with all the warmth and richness of chili. Whether you’re looking for a comforting meal on a cold night or a bold dish to serve at your next party, this Buffalo Chicken Chili is guaranteed to impress.
The origins of Buffalo sauce are widely associated with Buffalo, New York, where it was created in the 1960s at the Anchor Bar. Over time, this iconic sauce made its way into countless recipes, including Buffalo chicken chili, which became a crowd favorite in recent years. The beauty of Buffalo chicken chili lies in its versatility—combining tender chicken with creamy broth, beans, and zesty spices for an unforgettable meal.
This dish is perfect for those who love a bit of heat but also appreciate the soothing comfort of a warm, savory soup or stew. It’s also easy to adjust based on personal preferences—whether you want it mild or extra spicy, thick or brothy.
Why You’ll Love This Recipe
- Flavor Explosion: If you love the tang of Buffalo sauce, this chili will blow you away with its bold flavors. The kick of heat from the Buffalo sauce blends perfectly with the creamy, savory broth, creating a unique and satisfying dish.
- Hearty Yet Healthy: Made with lean chicken and loaded with vegetables and beans, Buffalo Chicken Chili is a balanced meal that doesn’t sacrifice flavor.
- Easy to Make: The recipe comes together quickly, and there are various ways to adapt it to your available equipment—stovetop, slow cooker, or pressure cooker.
- Flexible and Customizable: You can easily swap ingredients to match dietary preferences, from swapping out chicken for a vegetarian option to controlling the spiciness level.
- Perfect for Any Occasion: Whether you’re hosting a game day event, preparing a family dinner, or craving a comforting dish, this Buffalo Chicken Chili has you covered.
Step-by-Step Instructions
1. Preparing the Chicken
Start by preparing your chicken. If you’re using chicken breasts, they can be quickly cooked by boiling, pan-searing, or grilling. For a more tender result, opt for chicken thighs. Once the chicken is cooked, shred it into bite-sized pieces. This can be done easily using two forks or a stand mixer for a quicker option. The shredded chicken will soak up the flavorful broth and spices, making it incredibly tender and juicy.
2. Sautéing the Aromatics
In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onions and sauté for about 5 minutes, or until they soften and turn golden brown. Add the minced garlic and cook for another 1-2 minutes, stirring constantly to prevent burning. The goal is to release the flavors of the garlic and onions, which form the savory base of your chili.
3. Building the Chili Base
Next, add the chicken broth and diced tomatoes. Stir well, scraping up any browned bits from the bottom of the pot. These bits will add extra flavor to the chili. Add in your shredded chicken, beans, Buffalo sauce, chili powder, cumin, paprika, and red pepper flakes. Stir everything together, and let the mixture come to a simmer.
At this point, you can adjust the consistency of your chili by adding more broth if you prefer a thinner texture or by simmering it longer to thicken. Allow the chili to cook for at least 20-30 minutes, stirring occasionally. This step allows the flavors to meld and develop, ensuring a rich and hearty dish.
4. Creamy Finishing Touch
Once the chili has simmered to your liking, it’s time to make it creamy. Cube the cream cheese and add it to the pot. Stir continuously until it melts and becomes fully incorporated into the chili. This step adds a silky smooth texture to the dish and balances the heat of the Buffalo sauce.
5. Garnishing
Serve the chili hot, topped with your choice of garnishes. Shredded cheddar cheese, crumbled blue cheese, green onions, and a dollop of sour cream work beautifully with the spicy Buffalo flavor. Garnish just before serving for the best presentation and taste.
Serving Suggestions
Buffalo Chicken Chili is perfect on its own, but you can elevate the meal with a few delicious side dishes:
- Cornbread: A slightly sweet cornbread contrasts beautifully with the spicy chili.
- Tortilla Chips: Crunchy chips are perfect for dipping or serving on the side.
- Simple Salad: A green salad with tangy vinaigrette adds a refreshing balance to the dish.
- Rice or Quinoa: Serve the chili over a bed of rice or quinoa for extra bulk and a nutritious boost.
This chili is also great served in a bread bowl for an extra fun and hearty twist.
Recipe Variations
1. Vegetarian Buffalo Chili:
Substitute the chicken with plant-based protein options, such as tofu, tempeh, or extra beans. You can also add more vegetables like bell peppers, zucchini, and mushrooms to mimic the hearty texture of chicken.
2. Spicy Buffalo Chili:
Add extra jalapeños or use a spicier Buffalo sauce to turn up the heat. You can also include fresh chili peppers or hot sauce to intensify the flavor.
3. Slow Cooker Version:
To make this chili in a slow cooker, simply add all the ingredients (except the cream cheese) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream cheese during the last 30 minutes of cooking.
Buffalo Chicken Chili Recipe
Buffalo chicken chili is the perfect fusion of two beloved dishes: the bold and spicy Buffalo wings and the comforting, hearty chili. With its rich, tangy heat, and creamy texture, this dish delivers the flavor-packed punch of Buffalo sauce with all the warmth and richness of chili. Whether you’re looking for a comforting meal on a cold night or a bold dish to serve at your next party, this Buffalo Chicken Chili is guaranteed to impress.
Ingredients
- 1 lb chicken breast (or thighs for more flavor), cooked and shredded
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) white beans (like cannellini or great northern), drained and rinsed
- 1 can (15 oz) corn kernels, drained (optional)
- 1 cup chicken broth
- ½ cup buffalo wing sauce (adjust to taste)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- ½ cup shredded cheddar cheese (for garnish)
- ½ cup crumbled blue cheese (optional, for garnish)
- Fresh cilantro or green onions for garnish (optional)
Instructions
- Cook the Chicken: If using raw chicken breasts or thighs, cook them first. You can sauté them in a skillet or bake them in the oven. Once cooked, shred the chicken using two forks.
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, until softened. Add the garlic and cook for another minute until fragrant.
- Combine Ingredients: Add the shredded chicken, diced tomatoes, white beans, corn (optional), and chicken broth to the pot. Stir in the buffalo wing sauce, chili powder, cumin, smoked paprika, salt, and pepper.
- Simmer: Bring the mixture to a simmer, then reduce the heat to low. Let it simmer for 20-30 minutes, stirring occasionally to allow the flavors to meld together.
- Taste and Adjust: Taste the chili and adjust the seasoning if necessary, adding more buffalo sauce for heat or salt for flavor.
- Serve: Ladle the chili into bowls and top with shredded cheddar cheese, crumbled blue cheese (if using), and cilantro or green onions.
Notes
- Shredded Chicken: For convenience, you can use rotisserie chicken or pre-cooked chicken if you're short on time.
- Heat Level: The heat of the chili will depend on the buffalo sauce you use. If you prefer a spicier chili, add more buffalo sauce or incorporate a chopped jalapeño during cooking.
- Slow Cooker Version: If you prefer to use a slow cooker, you can combine all the ingredients in the slow cooker and cook on low for 4-6 hours, then shred the chicken before serving.
- Optional Add-ins: Add some celery for a more authentic "buffalo wing" flavor, or use beans like kidney or black beans for a different texture.