Buffalo Chicken Chili

Buffalo Chicken Chili recipe


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!


Buffalo Chicken Chili
8-oz. cream cheese salt and freshly ground black pepper, to taste 1 to 2 tbsp. vegetable oil
  • 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
  1. Heat oil in a large Dutch oven over medium heat. Add onion and garlic, sauté until onions are translucent and soft.
  2. 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.
  3. 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.
  4. To serve, top with blue cheese crumbles, or shredded cheddar, and additional hot sauce, if desired.


Share Button
(Visited 129 times, 1 visits today)

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: