Buffalo Chicken Chili Recipe

4.84 from 6 ratings

This buffalo chicken chili recipe is spicy, hearty, and award-winning, loaded with bold buffalo flavor, tender chicken, and just the right amount of heat. It's so easy to make! Plus you can make a creamy version.

Prep Time15

Cook Time40

Course: Main Course

Cuisine: American

Keyword: Buffalo sauce

Servings:

Calories: 350kcal

Author: Mike Hultquist

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
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 cannelini beans, etc)
Toppings. Crumbled blue cheese, extra Buffalo sauce, hot chili flakes, fresh chopped parsley, tortilla strips or chips

Instructions

Heat the oil in a large pot or Dutch oven to medium heat. Season the chicken with salt and pepper and brown it in batches, 2-3 minutes per side. Set aside onto a plate.
Add the onion and peppers to the pot. Cook for 5-6 minutes to soften, stirring a bit.
Add the garlic, chili powder, cumin, optional cayenne, and salt and pepper to taste. Cook 1 minute, stirring a bit, to bloom the garlic and spices.
Stir in the tomato paste and cook for 1 minute.
Add the chicken broth, Buffalo sauce, fire roasted tomatoes, and beans. Return the reserved chicken to the pot and simmer for at least 30 minutes. You can simmer longer to develop the flavor if you’d like.
Serve into bowls with toppings and enjoy.

Video

Notes

For a CREAMY version, swirl in 6 ounces cream cheese until melted through before serving. You can also use 1 cup sour cream or Mexican crema.

Crockpot/Slow Cooker Version: After browning the chicken and cooking the vegetables, simply dump them into a slow cooker with the rest of the ingredients and cook on low for 3-4 hours.

Makes about 3 quarts (12 cups).

Nutrition