I had some leftover wing sauce and I decided to make some Buffalo Chicken Chili with it. It was SO delicious. I used ground chicken. This was the first time that I have ever used ground chicken - it was great in this chili. It cooked up easily and had little to no fat.
This chili had a kick from the wing sauce. I would suggest starting with a 1/2 cup and gradually more if you like your food spicy. I added a whole cup of wing sauce, but I love spicy food. I served the chili with some of my favorite Butter Dip biscuits (I added cheese). Everything was great, and it was even great reheated for lunch. This would be a great addition to your Super Bowl party this weekend!
Buffalo Chicken Chili
- 2 lb ground chicken
- 1 Tbsp olive oil
- 1 can black beans, drained and rinsed
- 1 can Bush's Chili Beans, undrained
- 2 (8oz) cans tomato sauce
- 2 Tbsp tomato paste
- 2 cups chicken broth
- 1/2 -1 cup buffalo sauce
- 2 Tbsp chili powder
- 1 tsp cumin
- 1 Tbsp garlic powder
- 3 Tbsp dried minced onion flakes
- 1/2 cup water (optional)
Brown meat in a Dutch oven with olive oil over medium heat, stirring until meat crumbles and is no longer pink. Drain any fat. Return meat to Dutch oven. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 25-30 minutes. Garnish with sour cream, cheese, and Fritos - if desired.
CONNECT WITH PLAIN CHICKEN