buffalo chicken chili recipe

The Best buffalo chicken chili recipe

Buffalo Chicken Chili with Crispy Chicken

4.6 from 515 votes

A hearty, spicy chili packed with tender buffalo chicken and smoky tomato flavors. Perfect for game-day dinners or a cozy weeknight meal.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

• 1 lb boneless, skinless chicken thighs
• 1 cup hot buffalo sauce
• 1 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder

For the Chili

• 2 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 (28 oz) can crushed tomatoes
• 1 (15 oz) can kidney beans, drained
• 1 (15 oz) can black beans, drained
• 1 (6 oz) can tomato paste
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp dried oregano
• Salt and pepper to taste

For Toppings

• Shredded cheddar cheese
• Fresh cilantro, chopped
• Sour cream
• Diced celery
• Green onions, sliced

👨‍🍳Directions

1. 1
   Pat the chicken thighs dry and season lightly with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook the chicken for 5–6 minutes per side until golden and crispy. Remove from skillet and set aside.
2. 2
   In the same skillet, add a bit more oil if needed. Sauté onion, garlic, and bell pepper for 4–5 minutes until softened. Add crushed tomatoes, tomato paste, chili powder, cumin, and oregano. Stir well and cook for 3 minutes.
3. 3
   Pour in the hot buffalo sauce and stir to combine. Add the cooked chicken, kidney beans, and black beans. Bring to a simmer and cook for 15–20 minutes, stirring occasionally, until the flavors meld and the chicken is fully cooked.
4. 4
   Taste and adjust seasoning if needed. Remove from heat and let it rest for 5 minutes before serving.
5. 5
   Serve hot with shredded cheese, fresh cilantro, sour cream, diced celery, and green onions.

🔧Equipment

• Large Dutch oven
• Skillet
• Mixing bowls
• Colander

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 22💛Saturated Fat: 10❤️Cholesterol: 85🧂Sodium: 850🌾Total Carbs: 38🥦Dietary Fiber: 8🍬Sugars: 6🥩Protein: 35

📝Notes

Tips: For extra richness, stir in 1 tbsp melted butter at the end. If you prefer a smoother sauce, blend the chili briefly before serving. Store leftovers in an airtight container for up to 3 days.

❓ Frequently Asked Questions About Buffalo Chicken Chili with Crispy Chicken

1. What is the best way to prepare the chicken for this buffalo chicken chili?

Use boneless, skinless chicken thighs or breasts for tenderness. Cut into bite-sized pieces and season with salt, pepper, and a pinch of smoked paprika before cooking. Cook in a skillet with a little oil over medium-high heat until fully cooked (about 6–8 minutes), then set aside to shred.

2. Can I substitute buffalo sauce for hot sauce in this recipe?

Yes, but for the best flavor, use a mix of buffalo sauce and a little honey or brown sugar to balance the heat. If using hot sauce, add it gradually while tasting to avoid overwhelming the dish.

3. How long should the chili simmer for, and what’s the ideal temperature?

Simmer uncovered on low heat for 30–40 minutes, stirring occasionally, until thickened. Use a thermometer to check—aim for 165°F (74°C) for the chicken and 185°F (85°C) for the chili base to ensure safety and depth of flavor.

4. What’s the trick to keeping the buffalo chicken chunks tender?

After cooking the chicken, let it cool slightly, then shred it by hand or with two forks. Reheat gently in the chili to restore moisture—overheating can dry it out. For extra tenderness, add a splash of chicken broth mid-simmer.