Buffalo Chicken Chili

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If you follow my FB page, you might recall that I was trying out a new recipe for dinner.  Well, here is said recipe and wow, was it a winner-winner-chicken dinner!! Combining two American classics in one pot and you'll get a new contender for the next chili cook-off.  I mean, this was a "why didn't I think of that" recipe.

My only change to the original recipe was adding an onion because I like onions and I think they go hand in hand with any type of chili or stew.  And speaking of hand in hand, the accompaniments (sour cream and blue cheese) do just that; they complete the entire dish.  Cornbread crackers and tortilla chips are also welcome to the party😋.

Printable Recipe

Buffalo Chicken Chili

serves 4

4 Tablespoons (2-ounces) unsalted butter

2 medium celery ribs, diced (any leaves can be used as garnish)

1 large yellow onion, diced

2 Tablespoons chili powder

3 medium garlic cloves, minced

2 (15-ounce) cans pinto beans, rinsed and drained

1 (14.5-ounce) can fire-roasted tomatoes

2 cups chicken stock, homemade or store bought

1/3 cup Frank's RedHot Origianl Cayenne Pepper Sauce, plus extra for serving

3 cups shredded cooked chicken

Kosher salt and freshly ground black pepper

Accompaniments

Sour Cream

Crumbled Blue Cheese

Hot Sauce

In a large saucepan over medium-high heat, melt the butter. Add the celery and onion and sauté until beginning to soften, about 5-7 minutes.  Add the garlic and chili powder and stir until fragrant, about 30 seconds.

Stir in the beans, tomatoes (with their juice), stock and hot sauce and bring to a boil.  Reduce the heat to medium-low, cover and simmer for about 15-20 minutes; stirring occasionally.

Using the back of a wooden spoon (or a hand-held immersion blender),  mash the bean mixture until slightly thickened.  Stir in the chicken and cook until warmed through, about 5 minutes. Season to taste with salt and pepper. Serve with sour cream, crumbled blue cheese and extra hot sauce.  Enjoy!

Source: Adapted from cookscountry.com