Buffalo Chicken Chili: Wings Meet Comfort Food

This recipe combines the best of both worlds: the hearty warmth of classic chili with the fiery kick of Buffalo wings. If you’re tired of choosing between chili night and wing night, this is your solution. It’s quick enough for a weeknight meal, flavorful enough to impress, and even better after sitting overnight.

Why This Recipe Works

The secret is in the balance. Ground chicken keeps the chili lighter than beef, while Frank’s RedHot sauce delivers the authentic Buffalo flavor without being overpowering. The addition of beans makes it filling, and fire-roasted tomatoes add depth. This isn’t just a novelty; it’s a legitimately delicious dish that hits all the right notes.

Key Ingredients & Their Roles

• Frank’s RedHot: The foundation of Buffalo flavor. Using the original ensures that classic tangy heat.
• Ground Chicken: Lean and cooks quickly, absorbing the spices without adding excess fat.
• Fire-Roasted Tomatoes: Provide a smoky depth that elevates the chili beyond typical tomato flavors.
• Great Northern or Cannellini Beans: Creamy texture and mild flavor complement the heat without clashing.
• Beer: Adds subtle malt flavor and helps concentrate the chili’s richness as it reduces.

How to Make Buffalo Chicken Chili (Step-by-Step)

1. Brown the Chicken: Season 2 pounds of ground chicken with 1 ½ teaspoons of kosher salt, 1 tablespoon plus 2 teaspoons chili powder, and 1 teaspoon cumin. Cook in a large pot until browned, about 6-8 minutes. Remove and set aside.
2. Sauté Vegetables: Add another tablespoon of olive oil to the pot. Sauté 1 diced yellow onion and 2 sliced celery stalks until softened (about 4 minutes). Add 2 tablespoons minced garlic and cook for 1 minute until fragrant.
3. Deglaze with Beer: Pour in 1 can (12 ounces) of light beer and bring to a boil. Reduce by half, about 4 minutes, concentrating the flavors.
4. Combine & Simmer: Return the browned chicken to the pot. Add 1 (28-ounce) can diced fire-roasted tomatoes, 2 (15-ounce) cans drained Great Northern beans, 1 ½ cups chicken broth, and ½ cup Frank’s RedHot sauce. Bring to a boil, then reduce heat and simmer for 10-12 minutes, until thickened. Season to taste with additional salt if needed.
5. Serve & Enjoy: Top with shredded cheddar, avocado, cilantro, scallions, and a dollop of sour cream.

Make-Ahead & Storage Tips

This chili is better the next day. Refrigerate leftovers in an airtight container for up to 5 days. For longer storage, freeze for up to 3 months and thaw overnight before reheating. A splash of broth can loosen the chili when reheating.

Conclusion: This Buffalo Chicken Chili isn’t just a gimmick. It’s a well-balanced, flavorful dish that proves you can have the best of both worlds. With its quick prep time and satisfying heat, it’s a guaranteed crowd-pleaser for game day or any night you crave bold comfort food.