Buffalo Chicken Chili


I won a blind taste test chili cookoff with this chili against nine
traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed
corn chips, and sour cream.


  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons butter
  • 2 pounds ground chicken breast
  • 1 large carrot, peeled and finely chopped
  • 1 large onion, chopped
  • 3 stalks celery, finely chopped
  • 5 cloves garlic, chopped
  • 5 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 1 tablespoon ground paprika
  • salt and pepper to taste
  • 1/2 cup hot buffalo wing
    sauce (such as Frank’s(R) REDHOT Buffalo Wing Sauce), or to taste
  • 2 (15 ounce) cans tomato sauce
  • 1 (15 ounce) can crushed tomatoes
  • 1 (15 ounce) can white kidney or cannellini beans, drained
  • 1 (19 ounce) can red kidney beans, drained


  1. Heat olive oil and
    butter in a large pot over medium-high heat. Place chicken in the pot.
    Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in
    the carrot, onion, celery, garlic, chili powder, cumin, paprika, and
    salt and pepper, and cook and stir until the onion is translucent and
    the vegetables are beginning to soften, 3 to 4 more minutes.
  2. Stir in the hot sauce,
    tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to
    a boil, and simmer over medium-low heat about 1 hour, until the
    vegetables are tender and the flavors have blended.

Makes: 10 servings
Start to Finish: 1 h 30 mins


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