This Buffalo Chicken Chili features all the flavors of your favorite finger food in a spicy chili. It’s a healthy, hearty way to enjoy buffalo wings in a new way!
I have to say that I’m a bit of a Buffalo Wing snob. I grew up near Buffalo and had access to some pretty darn good wings. People in Western NY are particular about their wings. They CAN’T be boneless, they have to use Frank’s Red Hot sauce, and they’re served with blue cheese NOT ranch.
I’m now a full-day flight to Western NY and I haven’t found any wings out here on the West Coast to compete with the real deal. Here in Portland, it seems to be more about the Vietnamese Chicken Wings, which Pok Pok made famous. And, while, they’re also fantastic, they’re just not quite the same for me….
So… what do I do? Whip up a batch of Buffalo Chicken Chili. It’s still got the great flavor of the Frank’s, you can taste the crispy celery, AND it’s got beer in it! Plus, the addition of refried beans gives it a great, thick and hearty texture that’ll warm you right up on chilly Fall days. For me, it’s comfort food at its finest. I like to make a big batch on the weekend, and then enjoy it all week for lunch. Why is it that chili seems to taste even better when it’s leftover?
Are you a lover of buffalo wings like me? If so, do you consider yourself a purist – Eating only the bone-in variety, or do you go for boneless, and perhaps even some ranch dressing on the side? Would you dig into a bowl of this Buffalo Chicken Chili?
Buffalo Chicken Chili
- 1 lb . lean ground chicken or turkey
- 1 Tbsp . olive oil
- 1 medium onion chopped
- 1/2 cup chopped carrots
- 1/2 cup chopped celery
- 3 cloves garlic chopped
- 1 1/2 tsp . chili powder
- 1 1/2 tsp . ground cumin
- 1 1/2 tsp . ground paprika
- 1 15- oz can great northern beans rinsed and drained
- 1 15- oz can refried pinto beans
- 1 cup chicken broth
- 1/2 cup beer or water
- 3 oz . Frank’s Red Hot Sauce
- Salt and pepper to taste
- Shredded Cheese
- Greek Yogurt/Sour Cream
- Blue Cheese Dressing
- Heat olive oil in a large stock pan or dutch oven over medium-high heat. Brown the ground chicken, breaking up the meat into small pieces until cooked through, about 8 to 10 minutes. Set aside and keep warm.
- In the same pan add the onion, carrot, celery, garlic, chili powder, cumin, paprika, a pinch of salt and pepper, and cook stirring until the vegetables soften, about 5 to 6 minutes.
- Add white beans, refried beans, chicken broth, beer, hot sauce and chicken, bring to a boil and simmer covered on medium-low about 25 to 30 minutes, stirring occasionally.
- Top with shredded cheese, greek yogurt/sour cream, green onions, as desired.
- Mix some blue cheese crumbles into the yogurt (or sour cream) for an extra authentic kick. (Or just top with bleu cheese dressing)
Wine Pairings for Buffalo Chicken Chili:
- Beer and chili go great together! I chose a Kolsch to pair with my bowl, and added some to the recipe as well.
- This also pairs well with a light lager with a squeeze of lime.
***NOTE: This post was originally published on October 20, 2014. It was updated on October 17, 2016 with some new pictures. The recipe remains the same – It’s definitely a keeper!