Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. Readers have been asking for my version of this recipe, as there are a number of ways you can make it. It’s finally here! It’s truly simple and delicious, with big Buffalo sauce flavor. Some days I can’t decide if I want a regular or creamy version, so I’ve included steps to make it both ways. Let’s talk about how to make Buffalo Chicken Chili, shall we?
Vegetable Oil. Boneless Chicken. Use chicken breast, thigh, or a combination. You can also use ground chicken if you prefer. Vegetables. Onion, jalapeno (use bell pepper for milder heat), garlic. Spices. Chili powder, cumin, cayenne (optional), salt and black pepper. Tomato Products. Canned fire roasted tomatoes and tomato paste. Chicken Broth. Buffalo Sauce. Use your favorite brand, or try my homemade Buffalo Sauce. It’s the best one ever! Kidney Beans. You can use other chili beans, like white beans, cannelini beans, etc. Toppings. Crumbled blue cheese, extra Buffalo sauce or hot sauce, hot chili flakes, fresh chopped parsley or green onions, tortilla chips or strips. It’s also great with cheddar cheese.
Cook the peppers and onion in the same pot, then add the garlic and spices. Cook them a minute or so to bloom the flavor. Stir in the tomato paste, then the rest of the ingredients and simmer at least 30 minutes. Boom! Done! Your Buffalo chicken chili is ready to serve. Garnish is up with your favorite toppings. Looks great, doesn’t it? Nice and spicy, just how I like it. You can also use 1 cup sour cream or Mexican crema. You can also freeze it for 2-3 months. That’s it, my friends. I hope you enjoy it! Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
The Spicy Food Lovers’ Cookbook, by Mike Hultquist (affiliate link, my friends!)
