I am so excited to start posting recipes that aren’t a sweet or treat. For my first non-sweet treat, I am featuring Buffalo Chicken Chili. I made this for the play-off game between Green Bay & San Francisco. I have a lot of “buffalo” lovers in my family, so this went over really well, I think it earned a 5 Star from everyone. I don’t care for things with too much heat, but this was just perfect.
The lowest temperature today was a -50, that’s right, I said a negative 50! I still made it to work and my car started when I left, thank goodness. Did you make it into work today?
Buffalo Chicken Chili
You start by sauteing onion, celery and carrots until they are tender, then add in the garlic and spices.
Saute the vegetables and add the spices.
Then toss in the kidney beans. I used light and dark kidney beans, but you can pick any bean you like.
Add the beans.
Toss in the chicken. I poached some chicken breasts for this, but you could easily use a rotisserie chicken.
Toss in the chicken.
Next comes the tomato sauce and diced tomatoes. Then you let it cook over low heat to blend all the flavors.
Let it simmer.
After it is done simmering add in the hot sauce and cream cheese. If you like things extra hot, add in more hot sauce. Serve it up and top it with blue cheese.
Buffalo Chicken Chili
Soups and Chili are the perfect comfort food for football games and cold Wisconsin weather, try this one today! Enjoy!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 1 rib celery, diced
- 1 large carrot, peeled and diced
- 3 cloves garlic, chopped
- 5 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 pound chicken, cooked and shredded
- 2 (16 ounce) can’s Kidney Beans, drained
- 2 (15 ounce) cans tomato sauce
- 1 (15 ounce) can crushed tomatoes, undrained
- 1/4 cup your favorite hot sauce (I used Franks Red Hot)
- 4 ounces cream cheese, softened
- crumbled blue cheese (optional)
Instructions
- Heat oil in a 4-quart saucepan over medium heat. Add onion, celery and carrot. Cook 5 minutes; stir often.
- Add the garlic and dried spices and cook until fragrant, about a minute.
- Add chicken, beans, tomato sauce and crushed tomatoes. Simmer 20-25 minutes.
- Stir in hot sauce and softened cream cheese until smooth. You can add more hot sauce if you like.
- Serve topped with crumbled blue cheese, if desired.
Adapted from Tidy Mom
Jackie C Kelly says
I would love to try two of your recipes that is the hearty beef vegetable soup and the buffalo chicken chilli
Kay says
Jackie,
They are both equally delicious. Thank you for commenting and I hope you come back for more recipes.
Mary Franz says
Kay, I will be trying your buffalo chicken chili tonite. I roasted a whole chicken yesterday so it will be east to put together. thanks, Mom
Kay says
I am glad you’re going to try it, let me know how it turns out.
Mary Franz says
Kay, I tried your recipe with these changes because we like less heat. No hot sauce , 2T. chili pwdr., I t. cumin. It was delicious! Love, Mom