Real Recipes From Real Home Cooks ®

buffalo chicken chili

(1 rating)
Recipe by
Angel Slave
Hwd, FL

I originally found this recipe online and it was loaded with canned tomato products. It was also made with chicken breasts - and I've changed it to chicken thighs as they are juicier and better suited to a recipe like this - but breasts will do if it's all you have. Just try to stick to FRESH ingredients.

(1 rating)
yield 6 1 cup servings
prep time 15 Min
cook time 30 Min
method Stove Top

Ingredients For buffalo chicken chili

  • non-stick spray
  • 1 1/2 lb
    boneless, skinless chicken thighs (cut into bite sized pieces)
  • 1 1/2 c
    chopped yellow onion
  • 1 1/2 c
    chopped celery
  • 6 clove
    garlic - finely chopped
  • 1 can
    16 oz black beans - your favorite brand - (honestly i use my own black beans that are leftover from another meal)
  • 6
    large tomatoes - chopped - use a cutting board that captures the juice
  • 1 pt
    roma tomatoes, halved
  • 1 pt
    cherry tomatoes halved
  • 1 box
    pomi tomato strained tomatoes (like a puree) - (it's almost 14.5 oz)
  • 1 c
    chicken broth (i always have leftover in the freezer)
  • 1/2 c
    blue cheese crumbled
  • 1 c
    chopped cilantro

How To Make buffalo chicken chili

  • 1
    I do this in my crock pot set on high. I spray the inside of my crock pot and add the chicken & celery - my crock pot runs really hot - so after about 1/2 hour I come back give the chicken and celery a stir and add the onions and garlic
  • 2
    when the onions are becoming ranslucent, I add the tomatoes and the container of tomato sauce and lower the crock pot to medium
  • 3
    after 1/2 hour I add hot sauce or red pepper flakes to taste (I am a strange bird - I put red pepper flakes on all my food - including my eggs) AND I use a hot sauce called Religious Experience! Do what feels right to you
  • 4
    let the flavors marry in the crock pot. Usually I make this dish a day ahead - allow it to cool and refrigerate it overnight......wait till the next day to serve
  • 5
    The day you are going to serve the chili - take your cilantro and chop it into strips. Serve up your bowls of chili (I serve mine over rice) and top each with some strips of cilantro and the crumbled blue cheese (I leave the blue cheese off mine - LOL!)
  • 6
    This is a complete meal - just add a side salad - some cuban bread & a glass of sangria and you're good to go!