Buffalo Chicken Chili Recipe

Ingredients

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 use 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 (you can use other chili beans, like cannellini beans, etc.)

Toppings

• Crumbled blue cheese
• Extra Buffalo sauce
• Hot chili flakes
• Fresh chopped parsley
• Tortilla strips or chips

Instructions

1. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Season the chopped chicken with salt and pepper, then brown the chicken in batches for 2-3 minutes per side until lightly golden. Remove and set aside on a plate.
2. Add the diced onion and jalapeno peppers to the pot. Cook for 5-6 minutes until softened, stirring occasionally to prevent burning.
3. Stir in the minced garlic, chili powder, ground cumin, optional cayenne pepper, and salt and black pepper to taste. Cook for 1 minute, stirring constantly to bloom the garlic and spices and release their flavors.
4. Mix in the tomato paste and cook for 1 minute, stirring to combine and deepen the flavor.
5. Pour in the chicken broth, Buffalo sauce, fire roasted tomatoes with their juices, and drained kidney beans. Stir to combine everything well.
6. Return the browned chicken to the pot. Bring the chili to a simmer and cook uncovered for at least 30 minutes, stirring occasionally. Simmer longer if desired to develop deeper flavors.
7. Ladle the chili into bowls and serve topped with crumbled blue cheese, extra Buffalo sauce, hot chili flakes, fresh parsley, and tortilla strips or chips as preferred.

Notes

• For milder heat, substitute jalapenos with bell peppers.
• Use chicken breast, thigh, or a mix depending on your preference for texture and flavor.
• Adjust the chili powder and cayenne pepper to control spiciness.
• Add 1.5 to 2 cups of chicken broth if you prefer a thinner chili consistency.
• Simmer longer than 30 minutes for richer flavor development.
• Blue cheese can be replaced with shredded cheddar or omitted for a different topping.
• Serve with cornbread or over rice for a more filling meal.