Recipe by Lisa Arlotti
"I won a blind taste test chili cookoff with this chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream."
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extra-virgin olive oil
ground chicken breast
carrot, peeled and finely chopped
celery, finely chopped
salt and pepper to taste
hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 (15 ounce) cans
1 (15 ounce) can
1 (15 ounce) can
white kidney or cannellini beans, drained
1 (19 ounce) can
red kidney beans, drained
I made this in advance for super bowl but my husband and adult children wanted to have it for super that night because it smelt so good and the taste was even greater. I did not alter one thing, I will warn you that it is hot but that was why I wanted to make it in the first place and it didn't let me down.
This is a good alternative to beef chili, but needs some work. I just won best overall at a chili cookoff at work, which surprised me a little. Next time, I will use shredded chicken as well for a different texture and thicken it a bit. This was a bit runny. Plus, it is a little too tomatoey. I also added more heat by adding diced jalapenos. I will make it again, but work with it to try to make it taste more like buffalo chicken.
Living my whole life in Buffalo, this was right up my alley! We loved it. I did make a few small changes, used boneless chicken instead of ground, used half of the chili powder, no cumin, and 2/3 cup buffalo sauce. And I did it in the crockpot. Great Recipe!
So I thought this chili recipe was great. Although I had hoped it would taste more like buffalo chicken. I made this a second time, playing with the ingredients a little. I used regular chicken breasts and cut them into small pieces. Instead of using olive oil i used cooking spray and only 1 tbsp. butter. I then reduced the amount of cumin and chili powder so that it would not overpower the buffalo taste. Tasted more like what i was expecting from the title. If it is still a little too spicy, add a little bit of ranch to cool it down.
I made the Recipe: 2lbs of boneless skinless chicken breast, cubed 1 med onion chopped 1 red bell pepper chopped 1 cup of frozen corn 2 15 oz cans of dark red kidney beans partially drained 1 28 oz can of diced tomatoes w/juice 2 cans of tomato sauce I believe they are 15oz ea 1 sm. can of tomato paste 1 sm. can of chopped green chiles (w/juice) 1/2 cup of buffalo sauce 1 tbsp Cumin 3 tbsp chili powder 1 tbsp of paprika 2 tbsp of minced fresh garlic 1 tbsp of extra virgin olive oil 2 tbsp of butter Followed the same cooking instructions but this way its got kick but not too spicy. And I read one review where someone said it was too thin.. there fore I added the tomato paste. Its good and not too thin or thick.. I am so glad I read this recipe. I topped mine with shredded cheddar cheese. It was excellent. Thank you!
I did not put in the red kidney beans and added northern beans instead. It went so fast!!
i fixed this chili because of the high rating. It was good, not outstanding, could have cut down on the hot sauce a bit. but it has to be relatively healthy. will make again, less hot sauce.
I love this chili and have made it many times, always with rave reviews. For the meat, I have mixed it up a bit and have used turkey as well as beef. This would also work well with soy "meat." The only changes I have made are in terms of spiciness. I like my chili spicier than this recipe calls for, so I add a bit more hot sauce and chili pepper and I also get the diced tomatoes that have jalapeno in them. When I eat the chili, I also like to sprinkle cheese and cut onions on the top and top it all with a dollop of sour cream. I also love to put this chili on top of spaghetti. Very versatile!
* Percent Daily Values are based on a 2,000 calorie diet.
Buffalo Chicken Chili
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
** Calories: 301
** Calories from Fat: 78
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