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Combining two American classics in one pot, 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, as I like onions and believe they complement 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😋.
See my Kitchen Tip HERE on how to shred chicken the easy way!
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Buffalo Chicken Chili
Ingredients
- 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
- ⅓ cup Frank’s Red Hot Original Cayenne Pepper Sauce, plus extra for serving
- 3 cups shredded cooked chicken
- Kosher salt and freshly ground black pepper to taste
Accompaniments
- Sour Cream
- Crumbled Blue Cheese
- Hot Sauce
Instructions
- 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!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I usually don't go for gimmicky recipes, however, Im doing this for Super Bowl!
I do hope you try it. Even my skeptical husband LOVED it!
I've been offline the past few weeks (other than necessary work-type things), and I came back to this recipe – it looks delicious! I read the recipe to my husband, and we're both excited to make it!
(And the nutella brownies, even though my husband doesn't like chocolate. More for me and the kids. lol!)
Laura-
I do hope you make the chili and the brownies. It is a win-win all around!
I'm making this receipe for the second time today. Oh my goodness, this recipe is amazing. I've been craving it all week after making it for the first time last weekend. Thank you for posting this, Nicole.
I am so glad you enjoy the recipe!