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We see that buffalo flavor everywhere these days. In bar food, in snack food, even a vegan cauliflower knock off of wings. It makes sense that a natural progression would be into chili. Or so I thought…

This recipe was a bomb. Not impressed at all. The flavors were scattered and did not come together cohesively. The hot sauce added a weird vinegar-y twang. The ground chicken had an odd flavor and texture. I was disappointed and frustrated that we wasted all this money on ingredients that were combined into a nearly inedible mess.


Buffalo Chicken Chili

  • 1 pound ground chicken
  • 1 tbsp olive oil
  • 1 onion, diced
  • 1/2 cup celery, sliced
  • 1/2 cup carrots, diced
  • 2 cloves garlic, chopped
  • 1 tsp cumin
  • 1 cup beer or chicken broth
  • 1 (15 oz) can diced tomatoes
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/4 tsp cayenne
  • 1/2 cup hot sauce (or to taste)
  • salt and pepper to taste
  • crumbled blue cheese to taste

Brown the chicken in a large pan over medium heat; drain and set aside. Heat the oil in the pan and saute the onions, celery and carrots and cook until tender, about 10-15 minutes. Add the garlic and cumin and cook until fragrant. Add the beer and deglaze the pan. Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes. Serve topped with crumbled blue cheese to taste. Serves 4.