Easy Buffalo Chicken Chili Recipe

Buffalo Chicken Chili Recipe

Easy Buffalo Chicken Chili Recipe

This chili recipe was inspired by my love of spicy food and a warm, comforting bowl of chili. It has all the flavor of hot wings, but without messy fingers.


  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 5 cloves garlic, minced
  • 6 celery stalks with leaves, diced
  • 2 cups onions, diced
  • 2 cups carrots, chopped
  • Two 15-ounce cans of pinto beans, drained
  • Two 15-ounce cans of black beans, drained
  • One 28-ounce can of crushed tomatoes
  • One 28-ounce can of tomatoes with green chiles
  • 2 bottles of full-bodied (not light) beer
  • 3 cups chicken stock
  • 1 ½ cups hot sauce
  • 3 teaspoons cumin
  • 3 teaspoons smoked paprika; use hot smoked for more heat
  • 1 whole chicken, baked and shredded, or substitute a store-bought
  • rotisserie chicken
  • Salt and pepper, to taste
  • ¼ cup sweet and hot jalapeño juice (optional)
  • Garnishes: blue cheese crumbles, cheese crisps (see recipe at right)


In a large 6-quart stock pot, heat the oil and butter on high heat.

Add the onion, celery, and carrots. Sauté for 5 minutes.

Add the chicken, garlic, salt, pepper, cumin, and paprika.

Mix well and let the mixture cook on medium heat for 10 minutes.

Add the beer and simmer for 10 minutes.

Add all the tomatoes, hot sauce, stock, beans, and jalapeño juice.

Simmer over low heat for 1 hour.

Serve with blue cheese crumbles and a cheese crisp.


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