Buffalo Chicken Chili
By Jessica RudolphPublished on December 17, 2021
Time
40 minutes
Yield
Serves 4
Ingredients
4 tablespoons unsalted butter 2 celery ribs, chopped2 tablespoons chili powder 3 garlic cloves, minced2 (15-ounce) cans pinto beans, rinsed1 (14.5-ounce) can fire-roasted diced tomatoes 2 cups chicken broth ⅓ cup Frank's RedHot Original Cayenne Pepper Sauce, plus extra for serving1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)Sour cream Crumbled blue cheese
Before You Begin
If available, use celery ribs with leaves and use the whole leaves as a garnish.
Instructions
- Melt butter in large saucepan over medium-high heat. Add celery and cook until beginning to soften, about 3 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.
- Stir in beans, tomatoes and their juice, broth, and hot sauce and bring to boil. Reduce heat to medium-low; cover; and simmer until flavors have melded, about 15 minutes, stirring occasionally.
- Using back of wooden spoon, mash some beans against side of saucepan until chili is slightly thickened. Stir in chicken and cook until warmed through, about 2 minutes. Season with salt to taste. Serve with sour cream, blue cheese, and extra hot sauce.
Time
40 minutesYield
Serves 4Ingredients
4 tablespoons unsalted butter
2 celery ribs, chopped
2 tablespoons chili powder
3 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
2 cups chicken broth
⅓ cup Frank's RedHot Original Cayenne Pepper Sauce, plus extra for serving
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
Sour cream
Crumbled blue cheese
Ingredients
4 tablespoons unsalted butter
2 celery ribs, chopped
2 tablespoons chili powder
3 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
2 cups chicken broth
⅓ cup Frank's RedHot Original Cayenne Pepper Sauce, plus extra for serving
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
Sour cream
Crumbled blue cheese
Ingredients
4 tablespoons unsalted butter
2 celery ribs, chopped
2 tablespoons chili powder
3 garlic cloves, minced
2 (15-ounce) cans pinto beans, rinsed
1 (14.5-ounce) can fire-roasted diced tomatoes
2 cups chicken broth
⅓ cup Frank's RedHot Original Cayenne Pepper Sauce, plus extra for serving
1 (2½-pound) rotisserie chicken, skin and bones discarded, meat shredded into bite-size pieces (3 cups)
Sour cream
Crumbled blue cheese
Why This Recipe Works
Hot sauce, butter, and celery brought the flavors of buffalo wings to this hearty chicken chili. Using shredded rotisserie chicken made the chili come together in a snap.
Before You Begin
If available, use celery ribs with leaves and use the whole leaves as a garnish.
Instructions
- Melt butter in large saucepan over medium-high heat. Add celery and cook until beginning to soften, about 3 minutes. Stir in chili powder and garlic and cook until fragrant, about 30 seconds.
- Stir in beans, tomatoes and their juice, broth, and hot sauce and bring to boil. Reduce heat to medium-low; cover; and simmer until flavors have melded, about 15 minutes, stirring occasionally.
- Using back of wooden spoon, mash some beans against side of saucepan until chili is slightly thickened. Stir in chicken and cook until warmed through, about 2 minutes. Season with salt to taste. Serve with sour cream, blue cheese, and extra hot sauce.
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