BUFFALO CHICKEN CHILI
I won a blind taste test chili cookoff with this chili against nine traditional beef chilis! Garnish with shredded Tex-Mex cheese, crushed corn chips, and sour cream.
Provided by Lisa Arlotti
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h30m
Yield 10
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
- Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 30 g, Cholesterol 61.4 mg, Fat 8.6 g, Fiber 9.3 g, Protein 28.3 g, SaturatedFat 2.6 g, Sodium 1152.4 mg, Sugar 4.9 g
BUFFALO-STYLE CHICKEN CHILI DIP
Longing for that Buffalo wing thing without the bones? This do-ahead dip freezes well in individual containers, so you can pull them out when you want to spread a little cheer. -Brenda Calandrillo, Mahwah, New Jersey
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 11 cups.
Number Of Ingredients 20
Steps:
- In a Dutch oven, saute the celery, onion, carrot and garlic in butter until tender. Remove and set aside. In the same pan, cook chicken in oil until no longer pink; drain. , Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, hot sauce, paprika, bay leaf, salt, pepper and vegetable mixture. Bring to a boil; reduce heat. Simmer, uncovered, for 12-15 minutes or until slightly thickened. Discard bay leaf., Serve desired amount of dip; if desired, sprinkle with cheese. Serve with celery and chips. Cool remaining dip; transfer to freezer containers. Cover and freeze for up to 3 months., To use frozen dip: Thaw in the refrigerator. Place in a saucepan; heat through. If desired, sprinkle with cheese. Serve with celery and chips.
Nutrition Facts : Calories 64 calories, Fat 3g fat (1g saturated fat), Cholesterol 15mg cholesterol, Sodium 192mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
BUFFALO CHICKEN CHILI
This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. -Peggy Woodward, Shullsburg, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 5h40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.
Nutrition Facts : Calories 337 calories, Fat 16g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1586mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.
SLOW COOKER BUFFALO CHICKEN CHILI RECIPE BY TASTY
Here's what you need: chicken breast, ranch seasoning, onion, celery, tomato sauce, crushed tomato, garlic, white bean, buffalo sauce, chicken broth
Provided by Tasty
Categories Dinner
Yield 2 servings
Number Of Ingredients 10
Steps:
- Combine all ingredients in a crockpot.
- Cook on high for 4 hours or low for 8 hours.
- Remove chicken and shred, then return to the crockpot for 10 minutes.
- Enjoy!
RACHAEL RAY'S BUFFALO CHICKEN CHILI
Watched this recipe on TV, my daughter wanted to try it! It looked Yum-o. We did and my husband who is the worst for new food liked it!
Provided by Robinsoz
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 375°F or broiler to medium.
- Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter.
- Once the butter has melted and the pot is hot, add the ground chicken.
- Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
- Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper.
- Cook, stirring frequently, for about 3-4 minutes.
- Add the chicken stock and scrape up any brown bits on the bottom of the pot.
- Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble.
- Simmer for 8-10 minutes to let the flavors come together.
- While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.
- Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes.
- If using the broiler, 2-3 minutes should do the trick.
- Remove from the oven and sprinkle with the chopped parsley.
- Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.
Nutrition Facts : Calories 1277.9, Fat 64.4, SaturatedFat 24.3, Cholesterol 214.3, Sodium 3266.1, Carbohydrate 94, Fiber 10.9, Sugar 15.3, Protein 84.4
BUFFALO CHICKEN CHILI MAC FOR OLYMPIANS - RACHAEL RAY
I haven't made this yet, but I saw it on the Rachael Ray show yesterday and it sounds delicious! She concocted this recipe for the US Olympics team.
Provided by Sommer_K
Categories One Dish Meal
Time 45m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn't frozen through. This will let you cut it up quickly into small pieces.
- Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
- Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
- While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
- Sprinkle the chopped scallions over the top and watch this one disappear in no time.
SLOW-COOKER BUFFALO CHICKEN CHILI
Fans of buffalo chicken wings will fall for this spicy, slow-cooked soup! Top individual servings with crumbled blue cheese to complete the flavor.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 8h15m
Yield 6
Number Of Ingredients 12
Steps:
- Place Reynolds™ Slow Cooker Liners inside a 5- to 6 1/2 -qt slow cooker bowl. Make sure that liner fits snugly against the bottom and sides of bowl and pull the top of the liner over rim of bowl.
- In lined slow cooker, mix all ingredients except buffalo wing sauce and cheese.
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
Nutrition Facts : Fat 2, ServingSize 1 Serving, TransFat 0 g
SLOW-COOKER BUFFALO CHICKEN CHILI
Provided by Katie Lee Biegel
Categories main-dish
Time 4h10m
Yield 8 servings
Number Of Ingredients 12
Steps:
- For serving: steamed rice, celery leaves, crumbled blue cheese, shredded Cheddar, hot sauce, chopped fresh cilantro and cornbread
- In a slow cooker insert, combine the chicken broth, beans, chiles, wing sauce, salt, pepper, garlic, celery, bay leaf, shredded chicken, jalapeno and onion and mix. Cover and cook on high for 4 hours.
- Serve over white rice with desired toppings: celery leaves, blue cheese, Cheddar, hot sauce, cilantro and cornbread.
BUFFALO CHICKEN CHILI
Provided by Eddie Jackson
Categories main-dish
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- For the chili: Sprinkle the chicken with 1/2 teaspoon salt and several grinds of black pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until brown all over, about 6 minutes. Reduce the heat to medium, add the garlic, celery and onion and cook, stirring occasionally, until the vegetables are just softened, about 4 minutes. Stir in the chili powder and cumin to coat the chicken and vegetables. Add the broth, beans, tomatoes, tomato sauce and desired amount of hot sauce. Bring to a simmer, cover and cook until the chicken is tender, 30 to 40 minutes.
- For the toppings: Stir together the mayonnaise, sour cream, vinegar, garlic powder and 1 tablespoon water in a small bowl. Stir in the blue cheese and scallion whites. Season with salt and pepper.
- To serve, spoon rice into servings bowls and top with the chili. Add a dollop of the blue cheese dressing and a sprinkle of scallion greens. Serve with the celery and carrot sticks and additional hot sauce.
EASY BUFFALO CHICKEN CHILI DIP
Buffalo chicken flavor in a quick-to-throw-together dip -- ready to feed the hungriest crowd!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 32
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- Spray 10-inch ovenproof skillet with cooking spray. In skillet, mix chili, cream cheese, 1 cup of the Cheddar cheese and the pepper sauce. Heat over medium-high heat 2 to 3 minutes, stirring constantly, until cheese is melted and mixture is bubbly. Top with remaining 1 cup Cheddar cheese. Bake uncovered about 10 minutes or until cheese is melted. Top with blue cheese and green onions. Serve warm with tortilla chips.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
CROCK POT BUFFALO CHICKEN CHILI
This recipe is from a Pillsbury Slow Cooker cookbook. If you don't have buffalo wing sauce, you can use a mixture of 1/2 teaspoon red pepper sauce and 1/4 teaspoon ground red pepper (cayenne).
Provided by CookingONTheSide
Categories Chicken Thigh & Leg
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray a 5- to 6-quart slow cooker with cooking spray.
- In cooker, mix all ingredients except buffalo wing sauce and cheese.
- Cover; cook on low heat setting 8-10 hours.
- Stir in buffalo wing sauce.
- Serve sprinkled with blue cheese, if desired.
Nutrition Facts : Calories 357.8, Fat 8.4, SaturatedFat 2.1, Cholesterol 157.4, Sodium 807.4, Carbohydrate 26.1, Fiber 7.8, Sugar 7.4, Protein 44.3
RACHAEL'S BUFFALO CHICKEN CHILI WITH BLUE CHEESE CORN MUG TOPPERS
Steps:
- Heat a medium Dutch oven or large skillet over high heat. Add the olive oil, and the butter and melt together. Add the chicken and cook, breaking up the meat for 6 minutes. Add the garlic, celery, onion carrot and jalapeno. Season with S&P, cumin and coriander, and cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2 to 3 minutes. Stir in the hot sauce and tomato sauce. Reduce to low heat and simmer the chili for 15 minutes. Prepare the corn muffin mix with the milk and egg according to package directions for corn pancakes. Stir the scallions and the blue cheese into the pancake batter. Heat a nonstick griddle pan or large skillet over medium heat. Nest a small piece of putter in a paper towel and rub over the pan. Drop rounded tablespoons of the batter into the pan. Cool the pancakes until bubbles form at the edges and then flip over, about 2 minutes per side until golden. Serve pancakes with each mug of chili.
SLOW COOKER BUFFALO CHICKEN CHILI
Make and share this Slow Cooker Buffalo Chicken Chili recipe from Food.com.
Provided by AZPARZYCH
Categories Chicken
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray.
- In cooker, mix all ingredients except buffalo wing sauce and cheese
- Cover; cook on Low heat setting 8 to 10 hours.
- Stir in buffalo wing sauce. Serve sprinkled with blue cheese.
Nutrition Facts : Calories 346.6, Fat 8.4, SaturatedFat 2.1, Cholesterol 157.4, Sodium 528.9, Carbohydrate 22.6, Fiber 7.6, Sugar 5.9, Protein 44.5
SLOW-COOKER BUFFALO CHICKEN CHILI
Add some heat to your weeknights with our Slow-Cooker Buffalo Chicken Chili. A chili dish inspired by the famous chicken wing recipe, Slow-Cooker Buffalo Chicken Chili includes the powerful punch of Buffalo wing sauce with minimal prep time.
Provided by My Food and Family
Categories Home
Time 5h15m
Yield 8 servings, 1 cup each
Number Of Ingredients 10
Steps:
- Whisk flour and dressing in large bowl until blended. Add chicken; toss to evenly coat. Place in slow cooker. Add tomatoes, onions and broth; cover with lid.
- Cook on LOW 5 to 6 hours (or on HIGH 3 to 4 hours), adding beans, celery and wing sauce for the last 30 min.
- Serve topped with cheese.
Nutrition Facts : Calories 290, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 115 mg, Sodium 680 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 26 g
SMOKY BUFFALO-STYLE CHICKEN OR TURKEY CHILI BOWLS
Make and share this Smoky Buffalo-Style Chicken or Turkey Chili Bowls recipe from Food.com.
Provided by Boomette
Categories Poultry
Time 55m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat the olive oil, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.
- Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce. (Scoop the remaining pureed chipotle into a small, resealable plastic bag, then mark the bag and freeze - the next time you need chipotle, just cut off the piece.).
- When the vegetables are tender, stir in the chipotle-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors.
- Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet and fill with the buffalo chili. Top with an even layer of the torilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips.
Nutrition Facts : Calories 712.2, Fat 44.3, SaturatedFat 16.9, Cholesterol 242.8, Sodium 1447.8, Carbohydrate 22.5, Fiber 3.8, Sugar 10, Protein 57.8
BUFFALO CHICKEN CHILI
This hearty chili is made with shredded chicken and has just the right amount of Buffalo sauce. Finely diced carrots add a nice touch of sweetness, while powdered ranch seasoning adds an herbaceous tang.
Provided by Arlyn Osborne
Categories Chicken
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Heat a Dutch oven over medium heat. Add about 1 tablespoon of olive oil and let heat. Add carrots and cook until softened slightly, 5-7 minutes.
- Add onion, celery, and garlic. Season with salt and pepper and cook until softened about 10 minutes.
- Add beans, tomatoes, beer and ranch seasoning. Stir.
- Whisk the chicken broth and cornstarch together in a liquid measuring cup until the cornstarch is dissolved. Pour the mixture into the pot and stir to combine.
- Bring to a boil over high heat, then adjust head and let simmer for about 10 minutes until thickened.
- Add the chicken, Buffalo sauce and corn. Simmer for 5 minutes or until heated through.
- Taste and season with salt and pepper if needed.
- Ladle into bowls and garnish with chopped parsley and blue cheese crumbles.
Nutrition Facts : Calories 296.6, Fat 2.1, SaturatedFat 0.4, Sodium 404.1, Carbohydrate 55, Fiber 12, Sugar 5.8, Protein 16
DUTCH OVEN BUFFALO CHICKEN CHILI RECIPE - (3.2/5)
Provided by dkanon
Number Of Ingredients 13
Steps:
- 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.
BUFFALO CHICKEN CHILI
Steps:
- Starting with a store bought rotisserie chicken, shred the chicken from the bones (discarding the skin), and temporarily store the meat in a bowl. Start with 2 carrots, 3 celery stalks, 1 red bell pepper, and 1 medium onion. Cut the vegetables into a fine dice. Next, mince 5 cloves of garlic. For the spices, you will need 2 Tbs of Chili Powder, 3 tsp of ground cumin, and 1 tsp of ground coriander. Finally you will need one 14.5 oz. can of diced tomatoes, one 15 oz. can of tomato sauce, 1/2 cup of Louisiana cayenne hot pepper sauce (give or take). Start by cooking the ground chicken meat in a med-high heatedpan with a little olive oil. Season the meat with salt and pepper. When the meat is cooked, reserve the chicken for later use. Add 3 Tbs of butter to the pan and cook the vegetables over med-high heat, for at least 10 to 15 minutes, until the vegetables are soft, tender, and the onions start to brown. Add the cooked chicken and vegetables back to the pan and clear a spot in the center of the pan to cook the spices for 30 seconds. Add about 1 Tbs of olive oil to the center of the pan then add the garlic and spices. Stir around and cook for about 30 seconds. Finally add the tomato sauce, diced tomatoes, and hot sauce. Simmer to the desired thickness that you prefer. Add additional spices if desired. Garnish with your favorite condiments.
BUFFALO CHICKEN CHILI
Make and share this Buffalo Chicken Chili recipe from Food.com.
Provided by CookingONTheSide
Categories Chicken Breast
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Marinate chicken breasts in 3 T hot sauce overnight.
- Melt the butter in large skillet.
- Cut the chicken into half-inch cubes and dredge in the flour.
- Saute them in skillet until golden brown.
- Add celery and continue to simmer for 2-3 more minutes.
- Add 1/2 cup hot sauce to skillet mixture, mix well.
- Add beer to chicken mixture, mix well.
- Add beans and mayonnaise.
- Bring to a boil and then reduce to a simmer, partially covered, until chicken is done, about 20-30 minutes.
- Ladle into bowls and sprinkle with crumbled blue cheese, if desired.
Nutrition Facts : Calories 531.7, Fat 23.5, SaturatedFat 10.5, Cholesterol 101.1, Sodium 1235.5, Carbohydrate 40.3, Fiber 7.1, Sugar 1.3, Protein 34
BUFFALO CHICKEN CHILI
Enjoy dinner with this easy two-step chicken and vegetables chili recipe made using Progresso® chicken broth - a wonderful meal.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- In 3-quart saucepan, heat oil over medium-high heat. Cook onion and bell pepper in oil about 5 minutes, stirring occasionally, until crisp-tender.
- Stir in remaining ingredients except celery and blue cheese. Heat to boiling; reduce heat to medium-low. Simmer uncovered 10 to 15 minutes, stirring occasionally. Serve topped with celery and blue cheese.
Nutrition Facts : Fat 1/2, ServingSize 1 Serving, TransFat 0 g
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