Buffalo Chicken Chili – the perfect chicken chili recipe for wing lovers.
I borrowed parts of a few different chicken chili recipes and have slowly developed this over time. As-is, it’s pretty hot. If you want to make it milder, use less chili powder, and a little less wing sauce. I suggest using mild wing sauce, since that is mostly for flavor, but if you really like your chili spicy you can go with a hotter sauce.
Depending on where you’re making it, there are some different options I’ve used for the chicken. If you want to cut down on the cooking time, or you are making it at a campground outing, you can use either frozen pre-cooked fajita chicken, or I have made it with ground chicken in the past. The recipe calls for cutting up chicken breast into bite size pieces and browning it in your Dutch Oven before you start adding the rest of the ingredients.
I have also cooked chicken breasts in the Dutch Oven with just some butter in the bottom, and pulled them apart when they were done. You can leave the broth from the cooked chicken in the Dutch Oven and make it part of the chili. This adds flavor but takes more time.
If you love Buffalo Chicken flavor, you may also want to try our Grilled Buffalo Chicken Breast. This is a delicious grilled chicken recipe stuffed with cheese, and grilled to perfection!
Buffalo Chicken Chili
Equipment
- 5 qt Dutch Oven
Ingredients
- 2 lb chicken breast
- 1 tbsp olive oil extra virgin
- 2 tbsp butter
- 3 tbsp chili powder
- ¼ tsp ground cumin
- 1 ¾ cup mild buffalo wing sauce I like Texas Pete's, Anchor Bar, or Sweet Baby Rays wing sauce.
- 2 15 oz cans tomato sauce
- 1 15 oz can crushed or diced tomatoes
- 1 15 oz can white kidney or cannellini beans drained
- 2 15 oz cans red kidney beans drained
- ⅓ cup chopped onions optional
- ⅓ cup chopped green peppers optional
- salt and pepper, to taste
Instructions
- Cut the chicken breast into small bite size pieces. Alternately, you can use ground chicken, but I prefer the texture of the chili with the chunks of chicken in it.
- Heat the olive oil and butter in a 5 qt Dutch Oven.
- Add the chicken to the Dutch Oven along with the peppers and onions, and cook for 7-10 minutes, stirring occasionally, until the chicken is no longer pink.
- Stir in the chili powder, cumin, salt, and pepper.
- Add the wing sauce, tomato sauce, crushed tomatoes, white and red kidney beans.
- Bring the chili to a boil and simmer with the lid on over medium-low heat for about an hour. Stir occasionally.