I was recently invited to be a judge at a chili cook-off in Savannah, Georgia. I tasted many delicious chili’s but the winner, and the one that really intrigued me, was a Buffalo Chicken Chili. I took no more than 2 bites of each chili but honestly, the Buffalo Chicken Chili left me wanting more! So much so that I started working on a recipe the very next day.
My family just happens to be nuts for anything “buffaloed” so I knew this would go over well at my house. When I researching different recipes and liked bits and pieces from several different recipes, including my own White Chili. I came up with my base recipe then went to work, making a few changes along the way, but the end result was delicious!
This chili has 1/2 c. hot sauce, which gives it that distinctive buffalo taste. I feel that you need this amount for flavor. The end result is a flavorful bowl of chili that isn’t too hot and intimidating. Serve with additional hot sauce for those that want more heat. I enjoyed my chili topped with blue cheese crumbles and my family liked shredded cheddar on theirs. This is definitely a new favorite at my house!
- ¾ c. diced celery
- 1 c. diced carrots
- ½ c. diced onion
- 2 cloves garlic, minced
- 1 (15-oz.) can white beans (I like Navy or Great Northern)
- 1 (14.5-oz.) diced tomatoes
- 2 c. cooked and shredded chicken
- 32-oz. chicken broth
- ½ c. Frank's Hot Sauce
- 3 vegetable bouillon cubes
- 1 tsp. dried Mexican oregano
- 1 tbsp. chili powder
- ½ tsp. ground cumin
- 8-oz. cream cheese, cut into cubes
- salt and freshly ground black pepper, to taste
- 1 to 2 tbsp. vegetable oil
- Blue cheese crumbles or shredded Cheddar cheese
- Heat oil in a large Dutch oven over medium heat. Add onion and garlic, sauté until onions are translucent and soft.
- Add celery, carrots, beans, diced tomatoes, shredded chicken, broth, hot sauce, bouillon cubes, oregano, chili powder, cumin, salt and pepper. Bring to a boil. Reduce heat and simmer until carrots and celery are tender, stirring occasionally.
- When carrots and celery are tender, add cubed cream cheese and gently stir until the cream cheese melts. Simmer an additional 10 to 15 minutes.
- To serve, top with blue cheese crumbles, or shredded cheddar, and additional hot sauce, if desired.