Let me tell you, in our house, chili night used to be… well, let’s just say predictable. Ground beef, kidney beans, maybe some corn – it was fine, comforting even, but never truly exciting. That all changed the day I stumbled upon this Buffalo Chicken Chili recipe. I was craving the tangy kick of buffalo wings but wanted something heartier and more substantial for a chilly evening. This recipe promised the best of both worlds, and boy, did it deliver! From the first whiff of simmering spices to the final, flavor-packed spoonful, this chili has become a family favorite. Even my pickiest eater, who usually shies away from anything remotely spicy, devours a bowl (or two!). The secret? It’s the perfect balance of rich, savory chili with that unmistakable buffalo wing tang, all simmered together into a creamy, irresistible comfort food masterpiece. Forget everything you thought you knew about chili – this Buffalo Chicken Chili is a game-changer, and I’m thrilled to share the recipe that has transformed our chili nights forever. Get ready to experience chili like never before!

Ingredients: The Building Blocks of Buffalo Bliss

To create this flavor explosion, you’ll need a carefully curated list of ingredients that work together to deliver that signature Buffalo Chicken Chili taste. Here’s what you’ll need to gather:

For the Chicken:
- 2 pounds boneless, skinless chicken breasts or thighs (thighs offer richer flavor)
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
For the Chili Base:
- 1 tablespoon olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 (15-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can kidney beans, rinsed and drained
- 1 (15-ounce) can great northern beans, rinsed and drained (or cannellini beans)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 cup chicken broth
- 1 cup water
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (adjust to taste for spice level)
- 1/2 teaspoon salt (or more to taste)
- 1/4 teaspoon black pepper (or more to taste)
For the Buffalo Sauce and Creaminess:
- 1 cup Buffalo wing sauce (Frank’s RedHot Buffalo Wing Sauce recommended for classic flavor)
- 1/2 cup ranch dressing (high-quality ranch dressing is key)
- 1/4 cup cream cheese, softened (full-fat for best flavor and texture)
- 2 tablespoons butter
Optional Garnishes (for serving):
- Shredded cheddar cheese or Monterey Jack cheese
- Crumbled blue cheese
- Chopped green onions or chives
- Fresh cilantro, chopped
- Sour cream or Greek yogurt
- Tortilla chips or crackers
- Avocado, diced

Ingredient Notes and Substitutions:

Chicken: Chicken thighs are more forgiving and flavorful in chili, but chicken breasts work well too. You can also use pre-cooked rotisserie chicken to save time – simply shred it and add it towards the end of the cooking process.
Beans: Feel free to adjust the bean types to your preference. Pinto beans, chili beans, or even white beans can be substituted. If you prefer a less bean-heavy chili, reduce the amount of beans slightly.
Buffalo Sauce: Frank’s RedHot Buffalo Wing Sauce is the gold standard for that authentic buffalo flavor. However, you can use your favorite brand. Adjust the amount based on your spice preference and the heat level of your chosen sauce. For a milder chili, start with ¾ cup and taste before adding more.
Ranch Dressing: High-quality ranch dressing makes a big difference in the creamy texture and flavor. Avoid overly thin or watery ranch dressings. Homemade ranch is even better if you have the time!
Cream Cheese: Softened cream cheese blends seamlessly into the chili, adding richness and creaminess. Make sure it is softened to room temperature for easy incorporation.
Spice Level: Cayenne pepper and buffalo wing sauce are the primary sources of heat. Adjust the cayenne pepper and the amount of buffalo sauce to control the spice level. Start with less and add more to taste. For a milder chili, you can also use a mild buffalo wing sauce.

Instructions: Crafting Culinary Chili Perfection

Follow these step-by-step instructions to create the BEST Buffalo Chicken Chili you’ve ever tasted:

Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. In a medium bowl, toss the chicken with 1 tablespoon olive oil, salt, black pepper, paprika, garlic powder, and onion powder. Ensure the chicken is evenly coated with the spices.
Sear the Chicken (Optional but Recommended): Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is hot, add the seasoned chicken and sear on all sides until lightly browned, about 2-3 minutes per side. Searing adds depth of flavor to the chicken and the chili. You don’t need to cook the chicken through at this stage, just get a nice sear. Remove the chicken from the pot and set aside.
Sauté the Vegetables: In the same pot, add the remaining 1 tablespoon of olive oil (if needed). Add the diced onion and cook over medium heat until softened and translucent, about 5-7 minutes. Add the minced garlic and diced bell peppers (green and red) and cook for another 3-5 minutes, until the peppers are slightly softened. The aroma should be wonderfully fragrant at this stage.
Build the Chili Base: Add the diced tomatoes (undrained), tomato sauce, kidney beans, great northern beans, and black beans to the pot. Stir in the chicken broth, water, chili powder, cumin, dried oregano, cayenne pepper, salt, and black pepper. Mix everything well to combine.
Simmer the Chicken in the Chili: Return the seared chicken to the pot. Bring the chili to a simmer, then reduce the heat to low, cover the pot, and let it simmer for at least 30 minutes, or up to 1 hour. Simmering allows the flavors to meld together beautifully and the chicken to become tender and flavorful. The longer it simmers, the richer the flavor will become. Stir occasionally to prevent sticking.
Shred the Chicken: After simmering, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken. Return the shredded chicken back to the chili pot.
Incorporate Buffalo Sauce and Creaminess: Stir in the buffalo wing sauce, ranch dressing, cream cheese, and butter into the chili. Stir until the cream cheese and butter are fully melted and incorporated, creating a creamy and rich texture. The chili should now have a beautiful orange hue and a tantalizing aroma.
Simmer and Thicken (Optional): Continue to simmer the chili, uncovered, for another 10-15 minutes, or until it reaches your desired consistency. If you prefer a thicker chili, you can simmer it for a bit longer, allowing some of the liquid to evaporate. Alternatively, you can thicken it slightly by mashing a spoonful of beans against the side of the pot and stirring it back in, or by adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) in the last few minutes of cooking.
Taste and Adjust Seasoning: Taste the chili and adjust seasoning as needed. You may want to add more salt, pepper, cayenne pepper for heat, or buffalo wing sauce for more tang. Remember that flavors will continue to develop as the chili sits.
Serve and Garnish: Ladle the Buffalo Chicken Chili into bowls and serve hot. Offer a variety of garnishes such as shredded cheese, crumbled blue cheese, green onions, cilantro, sour cream, tortilla chips, and avocado for everyone to customize their bowl.

Nutrition Facts: A Bowl of Goodness (per serving, approximate)

(Please note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes. This is based on an estimated 8 servings.)

Serving Size: Approximately 1.5 cups
Calories: 450-550 calories
Protein: 40-50 grams
Fat: 25-35 grams
- Saturated Fat: 10-15 grams
Cholesterol: 150-200 mg
Sodium: 1200-1500 mg
Carbohydrates: 25-35 grams
- Fiber: 8-10 grams
- Sugar: 8-12 grams

Important Considerations:

These values are estimates and can change based on ingredient brands and specific cooking methods.
Using leaner chicken, reduced-fat ranch dressing, and low-sodium ingredients can help reduce fat and sodium content.
This chili is a good source of protein and fiber, making it a satisfying and filling meal.

Preparation Time: From Prep to Plate

Prep Time: 20-25 minutes (chopping vegetables, preparing chicken)
Cook Time: 45-75 minutes (including simmering time)
Total Time: Approximately 1 hour 5 minutes to 1 hour 40 minutes

Time-Saving Tips:

Pre-chop Vegetables: Chop the onions, garlic, and bell peppers ahead of time, even a day in advance, and store them in airtight containers in the refrigerator.
Use Pre-cooked Chicken: Rotisserie chicken is a great shortcut. Shred it and add it to the chili after the base has simmered for about 20-30 minutes.
Canned Garlic and Onion: While fresh is always preferred, using pre-minced garlic and dried minced onion can save a few minutes of prep time in a pinch.

How to Serve: Chili Serving Suggestions

Buffalo Chicken Chili is incredibly versatile and can be served in numerous delicious ways. Here are some serving suggestions to elevate your chili experience:

Classic Bowl:
- Ladle hot chili into bowls.
- Toppings Galore: Offer a variety of toppings in separate bowls for everyone to customize their chili. Consider:
  - Shredded cheddar or Monterey Jack cheese
  - Crumbled blue cheese
  - Sour cream or Greek yogurt
  - Chopped green onions or chives
  - Fresh cilantro
  - Diced avocado
  - Tortilla chips or crackers
  - Hot sauce (for extra heat lovers)
  - Pickled jalapeños
Chili Cheese Fries/Nachos:
- Spoon hot chili over a bed of crispy French fries or tortilla chips.
- Drizzle with melted cheese sauce or shredded cheese.
- Add toppings like sour cream, green onions, and pickled jalapeños.
Stuffed Baked Potatoes:
- Bake large russet potatoes until tender.
- Split them open and top with a generous scoop of Buffalo Chicken Chili.
- Add your favorite potato toppings like cheese, sour cream, and bacon bits (optional).
Chili Mac and Cheese:
- Prepare your favorite macaroni and cheese recipe.
- Stir in a few ladles of Buffalo Chicken Chili for a cheesy, spicy, and hearty twist.
Buffalo Chicken Chili Dogs:
- Grill or cook hot dogs according to package directions.
- Place hot dogs in buns and top with Buffalo Chicken Chili.
- Add toppings like shredded cheese, ranch dressing, and chopped onions.
As a Dip:
- Serve warm Buffalo Chicken Chili as a dip with tortilla chips, pita bread, celery sticks, and carrot sticks.
With Cornbread or Biscuits:
- Serve a side of warm, buttery cornbread or fluffy biscuits to soak up the delicious chili.

Additional Tips for Chili Champions

Here are five extra tips to make your Buffalo Chicken Chili the absolute best:

Don’t Skimp on Searing (if you choose to sear): Searing the chicken, even briefly, adds a layer of flavor that simmering alone can’t achieve. The Maillard reaction creates complex, savory notes that enhance the overall depth of the chili.
Bloom Your Spices: Before adding the liquid ingredients, sauté the chili powder, cumin, oregano, and cayenne pepper with the onions and peppers for about a minute. This “blooming” process releases the essential oils in the spices, intensifying their flavor and aroma. Be careful not to burn them – just a minute or so is enough.
Low and Slow Simmering is Key: Resist the urge to rush the simmering process. Low and slow cooking allows the flavors to marry together beautifully, resulting in a richer, more complex chili. If you have the time, let it simmer for even longer than an hour – the flavor will only improve!
Adjust Spice Level Gradually: Buffalo wing sauce and cayenne pepper can pack a punch. Start with the recommended amounts and taste as you go. You can always add more heat, but it’s harder to take it away. If you are spice-sensitive, begin with a milder buffalo wing sauce and reduce the cayenne pepper.
Make it Ahead and Freeze: Buffalo Chicken Chili is a fantastic make-ahead meal. The flavors actually deepen and improve overnight. It also freezes beautifully. Store leftover chili in airtight containers in the refrigerator for up to 3-4 days or freeze for up to 3 months. Thaw in the refrigerator overnight before reheating gently on the stovetop or in the microwave.

FAQ: Your Burning Chili Questions Answered

Q1: Can I make this chili spicier?
A: Absolutely! To increase the spice level, you can:
* Use a hotter buffalo wing sauce (e.g., “hot” or “extra hot” varieties).
* Add more cayenne pepper to the chili base.
* Include a pinch of red pepper flakes.
* Serve with hot sauce on the side for those who want extra heat.
* Consider adding a finely chopped jalapeño or serrano pepper to the vegetable sauté.

Q2: Can I use ground chicken instead of chicken breasts or thighs?
A: Yes, you can substitute ground chicken. Brown the ground chicken in the pot before adding the vegetables, breaking it up as it cooks. Drain off any excess grease before proceeding with the recipe. Ground chicken will result in a slightly different texture than shredded chicken, but it’s a perfectly acceptable substitution.

Q3: I don’t have ranch dressing. Can I use something else?
A: Ranch dressing contributes to the creamy texture and tangy flavor. If you don’t have ranch, you can try substituting:
* Blue cheese dressing (for an even stronger blue cheese flavor).
* Sour cream or Greek yogurt (for creaminess, but you may need to add a touch of vinegar or lemon juice for tang).
* A combination of mayonnaise and buttermilk with a pinch of dried dill and garlic powder (to mimic ranch flavor).
* In a pinch, you can even omit the ranch altogether, but the chili will be less creamy and have a slightly different flavor profile.

Q4: Can I make this chili in a slow cooker?
A: Yes, this chili is easily adaptable for a slow cooker.
* Sear the chicken as directed in step 2 (optional but recommended for flavor).
* Sauté the onions, garlic, and bell peppers in a skillet on the stovetop and then transfer them to the slow cooker.
* Add all remaining chili base ingredients (tomatoes, beans, broth, spices) and the seared chicken to the slow cooker.
* Cook on low for 6-8 hours or on high for 3-4 hours, or until the chicken is cooked through and tender.
* Shred the chicken in the slow cooker using two forks.
* Stir in the buffalo wing sauce, ranch dressing, cream cheese, and butter in the last 30 minutes of cooking, or just before serving.

Q5: Can I make this chili vegetarian or vegan?
A: To make this chili vegetarian or vegan:
* Substitute the chicken: Use crumbled firm or extra-firm tofu (pressed and sautéed), jackfruit (cooked and shredded), or plant-based chicken substitutes like soy curls or seitan. Add these substitutes after the chili base has simmered for a while to avoid overcooking them.
* Vegan Ranch Dressing: Use a vegan ranch dressing alternative. Many brands are available now.
* Vegan Cream Cheese: Use a vegan cream cheese alternative.
* Vegan Butter: Use a plant-based butter alternative.
* Chicken Broth: Use vegetable broth instead of chicken broth.

Enjoy making and savoring the BEST Buffalo Chicken Chili! It’s a guaranteed crowd-pleaser that will become a regular on your meal rotation.