Delish Buffalo Chicken Chili

This is buffalo chicken chili that refuses to behave like a regular chili. Think spicy wing sauce crash-landing into a cozy pot of beans and shredded chicken, then deciding it’s too cool for traditional rules. It’s messy, loud, and exactly what you want after a week of pretending salads are enough. Try it because it’s fast, satisfying, and makes you feel like you did something culinary while mostly microwaving things during the week. Also: Delish Buffalo Chicken Chili sounds fancy, and people will assume you followed a recipe and not just tossed everything in a pot.

Once, my husband confidently announced he’d “help” by adding extra hot sauce. He used the whole bottle. I laughed until I cried, then fanned the kids away from the table with a spatula while they attempted to drink milk straight from the carton like it was a survival tactic. We ate it anyway—between coughing fits we called it “character building.” Pro tip: never trust someone who says, “I like things spicy,” unless you’ve legally notarized what “spicy” means.

Time-Saving Hacks

– Use a rotisserie chicken or pre-cooked shredded chicken. Yes, it feels like cheating. It works.
– Jarred buffalo sauce is your friend. Homemade is lovely when you’re pretending you have time to simmer things for six hours.
– Dump everything in an Instant Pot or slow cooker while you dramatically ignore the stove. Less stirring = fewer witness marks.
– Frozen pepper/onion mixes are a tiny sin that save chopping time and keep your fingers intact.
– Line one pot with foil or use a removable insert so you can pretend you did fewer dishes. No, I won’t wash fewer dishes.

Serving Ideas

– Top with blue cheese crumbles or ranch because you’ll need something to calm the heat and your ego.
– Serve over rice, in baked potatoes, or with tortilla chips so people can chip and scoop like civilized animals.
– Celery sticks on the side because tradition insists, and they’re great for scooping if you’re trying to look healthy.
– Serve with beer for camaraderie, or wine if the kids drove you nuts and you need a softer, classier coping mechanism.
– Keep it simple: big bowl, spoon, no judgments.

What to Serve It With

– Cornbread (store-bought mix forgiven).
– Steamed rice or cauliflower rice if you’re doing the “maybe salad” thing.
– Tortilla chips or Frito scoops for maximum chili grab.
– A big bowl of carrot and celery sticks for the people who will pretend they’re not eating chili.

✔Tips & Mistakes

– Tip: Salt incrementally. Buffalo sauce and broth already bring salt, and over-salting is a mood killer.
– Don’t add all the hot sauce at once. Taste as you go unless you enjoy unexpected heat waves.
– If it’s too thin, simmer uncovered for a while; too thick, add a splash of broth or cream.
– Using a tiny pan for a family-size recipe is a vibe but also a mess. Yes, this pan is too small. No, I won’t wash fewer dishes.
– Skipping the dairy (cream cheese or a pat of butter) sacrifices a lot of balance; only skip if you hate happiness.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh. Freeze portions in airtight containers for up to 3 months. Reheat gently on the stove with a splash of water or broth; add a fresh squeeze of lime or a tiny pat of butter to brighten it up.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Make it dairy-free: use coconut cream or a dairy-free cream cheese substitute.
– Vegetarian-ish: swap shredded chicken for canned white beans or jackfruit for texture.
– Extra heat: add cayenne or diced jalapeños; mild version: dial back the buffalo sauce.
– Swap chicken for leftover turkey after holiday chaos and call it genius.

Delish Buffalo Chicken Chili

A hearty and spicy buffalo chicken chili that warms you up on a cold day.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb boneless chicken breasts shredded
• ▢ 1 cup buffalo sauce use your favorite brand
• ▢ 1 can diced tomatoes
• ▢ 1 can black beans drained and rinsed
• ▢ 1 cup corn frozen or canned
• ▢ 1 cup red onion chopped
• ▢ 2 cloves garlic minced
• ▢ 1 tablespoon olive oil
• ▢ 1 teaspoon cumin
• ▢ 1 teaspoon chili powder

Instructions

Preparation Steps

• Heat olive oil in a large pot over medium heat. Add chopped red onion and sauté until translucent.
• Add minced garlic and cook for an additional minute until fragrant.
• Stir in the shredded chicken, buffalo sauce, diced tomatoes, black beans, corn, cumin, and chili powder.
• Bring the mixture to a simmer and cook for 30 minutes, stirring occasionally.
• Serve hot, garnished with your favorite toppings.

Notes

Great with shredded cheese, sour cream, or green onions on top!