This chili uses ground chicken simmered with kidney beans, black beans, diced tomatoes, and buffalo wing sauce for tangy heat. Blue cheese crumbles and chopped celery are added at serving to echo the classic buffalo wing.
Buffalo wing sauce in a chili pot sounds like a novelty, but it actually belongs there. The vinegar base in most buffalo sauces behaves a lot like the acidic component in a traditional chili. It works well with ground chicken, which is mild enough to carry the heat without fighting it. Kidney beans and black beans together give you a good range of textures. The cumin and paprika keep the spice profile grounded so the buffalo sauce doesn’t dominate the whole pot.
The blue cheese crumble garnish is not decorative: it melts slightly into the hot chili and rounds out the heat in a way that sour cream would not. Chopped celery on top adds crunch and a clean, cool contrast. This is a reliable one-pot meal for game day. But it also works well for batch cooking: it holds in the fridge for three to four days and the flavors deepen overnight. Adjust the amount of buffalo wing sauce to your heat tolerance. A half cup gives moderate heat, and a full cup will put this firmly in the hot category. This has become one of our go-to game-day pots.
Brown the Chicken with Aromatics
Heat olive oil in a large pot over medium heat and sauté the chopped onion and minced garlic until the onion is translucent. Add the ground chicken and cook, breaking it up, until fully browned.
Build the Chili Base and Simmer
Stir in the tomato sauce, diced tomatoes, chicken broth, and buffalo wing sauce, then add the drained kidney beans, black beans, cumin, and paprika. Season with salt and pepper, then simmer over medium-low heat for 30 minutes, stirring occasionally, to let the flavors develop.
Serve with Blue Cheese and Celery
Ladle the hot chili into bowls and top with blue cheese crumbles and chopped celery. The cool, creamy cheese and crisp celery balance the heat from the buffalo sauce.
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Buffalo Chicken Chili
Total Time: 60 minutes
Yield: Serves 4
Description
A tangy take on classic chicken chili with game day flavors, garnished with blue cheese and celery.
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until onion is translucent.
- Add ground chicken, cook until browned.
- Stir in tomato sauce, diced tomatoes, chicken broth, and buffalo wing sauce.
- Add kidney beans, black beans, cumin, and paprika.
- Season with salt and pepper to taste.
- Simmer for 30 minutes, stirring occasionally.
- Serve hot, garnished with blue cheese crumbles and chopped celery.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 1200
- Fat: 20
- Carbohydrates: 40
- Fiber: 10
- Protein: 30
Frequently Asked Questions
Can I use chicken breast instead of ground chicken?
Yes. Dice or shred cooked chicken breast and add it in place of the ground chicken. Add it after the liquids go in so it stays tender during the simmer.
How spicy is this chili?
The heat level depends on the brand of buffalo wing sauce you use. Start with 1/2 cup and taste after a few minutes of simmering, then add more sauce or a dash of hot sauce if you want more heat.
Can this chili be made ahead?
Yes, it reheats well and the flavor improves after a day in the refrigerator. Store in an airtight container for up to 4 days, and add the blue cheese and celery only when serving.