Name: Buffalo Chicken Chili: The Ultimate Recipe for Game Day
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6-8 servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 cloves garlic, minced; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes; 1 teaspoon chili powder; 1 teaspoon cumin; 1/2 teaspoon smoked paprika; 1/4 teaspoon cayenne pepper (or more, to taste); 1/4 teaspoon garlic powder; 1/4 teaspoon onion powder; Salt and freshly ground black pepper, to taste; 1 (15-ounce) can kidney beans, rinsed and drained; 1 (15-ounce) can black beans, rinsed and drained; 1 (15-ounce) can great northern beans, rinsed and drained; 1 (14.5-ounce) can diced tomatoes, undrained; 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained; 4 cups chicken broth; 1/2 cup buffalo wing sauce (Frank's RedHot is recommended); 2 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; 4 ounces cream cheese, softened; 1 cup shredded cheddar cheese; Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, blue cheese crumbles, tortilla chips

Buffalo Chicken Chili: Prepare to ditch the same old game-day snacks and dive headfirst into a bowl of pure, unadulterated comfort! Forget everything you thought you knew about chili because this recipe is a total game-changer. Imagine the fiery kick of buffalo wings combined with the hearty satisfaction of a classic chili – that's exactly what you're getting here.

While traditional chili recipes boast a rich history rooted in the American Southwest, this Buffalo Chicken Chili is a modern twist, a culinary innovation born from our collective love of two iconic dishes. It's a celebration of flavor, a fusion of textures, and a guaranteed crowd-pleaser. The beauty of this dish lies in its simplicity and adaptability. It's quick enough for a weeknight dinner, yet impressive enough to serve at your next tailgate party.

People adore this Buffalo Chicken Chili for so many reasons. The tangy, spicy buffalo sauce perfectly complements the tender chicken and creamy beans, creating a symphony of flavors that dance on your tongue. The texture is equally enticing – a delightful mix of soft, hearty, and slightly crunchy, especially when topped with your favorite chili fixings like shredded cheese, sour cream, and crispy tortilla strips. Plus, it's incredibly versatile! Adjust the spice level to your liking, swap out the beans, or add extra veggies to make it your own. Get ready to experience chili like never before!

Ingredients:

2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1.5 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
1 teaspoon chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper (or more, to taste)
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Salt and freshly ground black pepper, to taste
1 (15-ounce) can kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can great northern beans, rinsed and drained
1 (14.5-ounce) can diced tomatoes, undrained
1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
4 cups chicken broth
1/2 cup buffalo wing sauce (Frank's RedHot is recommended)
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
Optional toppings: shredded cheddar cheese, sour cream, chopped green onions, blue cheese crumbles, tortilla chips

Preparing the Chicken and Vegetables:

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes.
Add the minced garlic, chopped red bell pepper, and chopped green bell pepper to the pot. Cook for another 3-5 minutes, until the peppers are slightly tender. I love the aroma at this stage!
Add the cubed chicken breasts to the pot. Season with chili powder, cumin, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Cook until the chicken is browned on all sides, but not necessarily cooked through. It will finish cooking in the chili.

Building the Chili Base:

Stir in the kidney beans, black beans, great northern beans, diced tomatoes, and diced tomatoes and green chilies (Rotel) into the pot with the chicken and vegetables.
Pour in the chicken broth and buffalo wing sauce. Stir well to combine all the ingredients.
Bring the chili to a boil, then reduce the heat to low, cover, and simmer for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together. I usually let it go for an hour if I have the time.

Making the Creamy Cheese Sauce:

While the chili is simmering, prepare the creamy cheese sauce. In a medium saucepan, melt the butter over medium heat.
Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the sauce.
Gradually whisk in the milk, making sure to smooth out any lumps. Continue whisking until the sauce begins to thicken, about 3-5 minutes.
Reduce the heat to low and add the softened cream cheese. Stir until the cream cheese is completely melted and the sauce is smooth and creamy.
Remove the saucepan from the heat and stir in the shredded cheddar cheese until it is melted and the sauce is perfectly cheesy.

Combining and Serving:

After the chili has simmered for the desired amount of time, stir in the creamy cheese sauce. Mix well to combine, ensuring the cheese sauce is evenly distributed throughout the chili.
Taste the chili and adjust the seasonings as needed. You might want to add more buffalo wing sauce for extra heat, or more salt and pepper to taste.
Ladle the Buffalo Chicken Chili into bowls and garnish with your favorite toppings. Some suggestions include shredded cheddar cheese, sour cream, chopped green onions, blue cheese crumbles, and tortilla chips. I personally love a dollop of sour cream and a sprinkle of green onions!
Serve immediately and enjoy! This chili is also great reheated the next day. The flavors just get better over time.

Conclusion:

This Buffalo Chicken Chili isn't just another chili recipe; it's a flavor explosion waiting to happen! The perfect balance of spicy buffalo sauce, tender chicken, creamy cheese, and hearty beans creates a symphony of textures and tastes that will leave you craving more. I truly believe this is a must-try recipe for anyone who loves bold flavors and comforting meals. It's quick enough for a weeknight dinner but impressive enough to serve at your next game day gathering. But what truly sets this chili apart is its versatility. Feel free to adjust the heat level to your liking by adding more or less buffalo sauce. If you're not a fan of blue cheese, crumbled feta or a dollop of sour cream work just as well. For a vegetarian option, simply substitute the chicken with extra beans or a plant-based protein alternative. You can even add some chopped celery and carrots for extra crunch and nutrients. The possibilities are endless! Serving Suggestions: This Buffalo Chicken Chili is fantastic on its own, but it's even better with some delicious toppings and sides. Consider serving it with: * A dollop of sour cream or Greek yogurt to cool down the spice. * Crumbled blue cheese or shredded cheddar for extra cheesy goodness. * Chopped green onions or cilantro for a fresh, vibrant garnish. * Tortilla chips or corn chips for dipping and scooping. * A side of cornbread or crusty bread for soaking up all the delicious sauce. * A sprinkle of crispy fried onions for added texture and flavor. * A drizzle of ranch dressing for a creamy, tangy twist. Variations to Explore: Don't be afraid to experiment and make this recipe your own! Here are a few ideas to get you started: * Slow Cooker Buffalo Chicken Chili: Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. * Instant Pot Buffalo Chicken Chili: Use the sauté function to brown the chicken, then add the remaining ingredients and cook on high pressure for 10 minutes, followed by a natural pressure release. * White Bean Buffalo Chicken Chili: Substitute the kidney beans and black beans with cannellini beans for a milder flavor. * Spicy Buffalo Chicken Chili: Add a pinch of cayenne pepper or a few dashes of hot sauce for an extra kick. * Creamy Buffalo Chicken Chili: Stir in a block of cream cheese or a can of evaporated milk for a richer, creamier texture. I'm so excited for you to try this recipe and experience the amazing flavors of Buffalo Chicken Chili for yourself. It's a guaranteed crowd-pleaser that will quickly become a family favorite. Now it's your turn! I encourage you to head into the kitchen, gather your ingredients, and give this recipe a try. And most importantly, don't forget to share your experience with me! I'd love to hear about your variations, your favorite toppings, and how much you enjoyed it. Leave a comment below, tag me on social media, or send me an email. I can't wait to see what you create! Happy cooking! Let me know if you have any questions, and I'll do my best to help. Enjoy!