Best Buffalo Chili Recipes

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COLORADO BUFFALO CHILI



Colorado Buffalo Chili image

This spicy chili recipe uses ground buffalo. To step up the heat, use different peppers and experiment with the seasonings. This gets even better if you let it sit overnight. The chili is so good you'll need to find another way to use up your cheese and crackers.

Provided by Cornpop

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 8h40m

Yield 6

Number Of Ingredients 16

1 pound ground buffalo
½ teaspoon ground cumin
1 pinch cayenne pepper, or to taste
1 (10 ounce) can diced tomatoes with green chiles
1 (10.75 ounce) can tomato soup
1 (14.5 ounce) can kidney beans, drained
1 (15 ounce) can chili beans, drained
½ medium onion, chopped
½ teaspoon minced garlic
1 Anaheim chile pepper, chopped
1 poblano chile pepper, chopped
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 ½ teaspoons ground cumin
½ teaspoon cayenne pepper
salt and ground black pepper to taste

Steps:

  • Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease.
  • Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.

Nutrition Facts : Calories 218.8 calories, Carbohydrate 29.8 g, Cholesterol 39 mg, Fat 2.8 g, Fiber 9.9 g, Protein 22.3 g, SaturatedFat 0.6 g, Sodium 725.5 mg, Sugar 3.8 g

BAKED SRIRACHA BUFFALO WINGS WITH SWEET CHILI MAYO DIPPING SAUCE



Baked Sriracha Buffalo Wings with Sweet Chili Mayo Dipping Sauce image

Make hot wings with sriracha and serve with a chili-lime dip.

Provided by Food Network Kitchen

Time 1h15m

Yield 6

Number Of Ingredients 10

3/4 cup Asian sweet chili sauce
1/2 cup mayonnaise
Juice of 1 lime
Kosher salt
Vegetable oil, for the oiling the baking sheets
4 pounds split chicken wings, wingtips removed
Kosher salt and freshly ground black pepper
2 sticks (1 cup) unsalted butter, melted
3/4 cup sriracha
Celery sticks, for serving, optional

Steps:

  • Whisk the chili sauce, mayonnaise, lime juice and 1/2 teaspoon salt together in a small bowl. Cover and refrigerate until ready to serve.
  • Preheat the oven to 425 degrees. Generously oil 2 rimmed baking sheets.
  • Toss the wings with 2 teaspoons salt and a few grinds of pepper in a large bowl and divide them between the 2 prepared baking sheets, spreading them out into a single layer. Bake until very crispy, about 55 minutes.
  • Whisk the melted butter and sriracha together in a large bowl. Transfer the baked wings to the bowl and toss to coat. Serve with the dipping sauce and celery sticks if using.

BUFFALO CHICKEN CHILI



Buffalo Chicken Chili image

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

1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 pounds ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 stalks celery, finely chopped
5 cloves garlic, chopped
5 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon ground paprika
salt and pepper to taste
½ cup hot buffalo wing sauce (such as Frank's® REDHOT Buffalo Wing Sauce), or to taste
2 (15 ounce) cans tomato sauce
1 (15 ounce) can crushed tomatoes
1 (15 ounce) can white kidney or cannellini beans, drained
1 (19 ounce) can red kidney beans, drained

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

CROCK POT VEGETARIAN BUFFALO CAULIFLOWER CHILI



Crock Pot Vegetarian Buffalo Cauliflower Chili image

Vegetarian chili, red-hot buffalo style! This easy chili hits the spot whether it's game day or any day. This is a super easy one-pot slow cooker meal - no prep other than cutting the veggies and opening some cans! Pour it all into the slow cooker and come back in a few hours. Dinner's ready.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 12

1/2 medium head cauliflower (about 4 cups florets)
1 medium onion (diced (about 2 cups))
4 cups cooked cannellini beans (or 2 15-oz. cans, drained)
1 28-ounce can diced tomatoes with juice
1 4-ounce can fire-roasted diced green chilies
1/2 cup Frank's Red Hot original sauce
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1/8 teaspoon cayenne pepper (plus more to taste if desired)
1/2 teaspoon kosher salt (plus more to taste if desired)
Assorted toppings such as blue cheese

Steps:

  • Add all ingredients to a 3-quart or larger slow cooker. Stir.
  • Cook on low for 8-10 hours. Taste and add additional salt, if desired.
  • Serve with assorted toppings.
  • Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

WEST TEXAS-STYLE BUFFALO CHILI



West Texas-Style Buffalo Chili image

Many of my Texan friends doubted a Canadian could make decent chili. They were wrong. Keep water and cornbread handy for the uninitiated.

Provided by sockgirl

Categories     Soups, Stews and Chili Recipes     Chili Recipes

Time 4h

Yield 8

Number Of Ingredients 15

1 (8 ounce) package dry black beans
1 (8 ounce) package dry kidney beans
1 tablespoon chili powder
½ teaspoon crushed red pepper flakes
salt and pepper to taste
1 jalapeno pepper, seeded and minced
2 tablespoons vegetable oil
1 large sweet onion, chopped
2 green bell peppers, chopped
2 zucchini, diced
3 (10 ounce) cans diced tomatoes with green chile peppers
1 (10 ounce) can tomato sauce
½ (16 ounce) jar hot chunky salsa
2 tablespoons chili sauce
2 pounds ground buffalo

Steps:

  • Soak beans in water overnight. Drain and rinse.
  • In a large pot, combine beans with water to cover. Bring to a boil, reduce heat, and simmer 1 to 2 hours, until tender. Once the beans have absorbed most of the water, and are starting to soften, season with chile powder, red pepper flakes, jalapeno, salt and pepper. Reserve the seeds.
  • Heat oil in a large heavy skillet over medium low heat. Saute the onion and bell peppers for 3 minutes. Stir in diced zucchini, diced tomatoes, tomato sauce and salsa. Season with jalapeno seeds and chili sauce, stir well, and leave on medium-low heat.
  • Place ground buffalo meat in a large, deep skillet. Cook over medium high heat until evenly brown. Drain excess fat. Stir buffalo and vegetable mixture into beans. Continue to simmer for 1 hour.

Nutrition Facts : Calories 535.9 calories, Carbohydrate 49 g, Cholesterol 79.4 mg, Fat 22.7 g, Fiber 12.3 g, Protein 36.5 g, SaturatedFat 8.5 g, Sodium 922.5 mg, Sugar 6.6 g

BUFFALO CHICKEN CHILI



Buffalo Chicken Chili image

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

1 can (15-1/2 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup Buffalo wing sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breast halves
1 package (8 ounces) cream cheese, cubed and softened
Optional toppings: Crumbled blue cheese, chopped celery and chopped green onions

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.

CHILI RUBBED BUFFALO BURGER WITH TOMATILLO SALSA AND AVOCADO RELISH



Chili Rubbed Buffalo Burger with Tomatillo Salsa and Avocado Relish image

Provided by Food Network

Time 1h25m

Number Of Ingredients 18

10 ancho chilis, roasted at 350 for 4 to 5 minutes, seeded and ground to a powder, about 1/2 to 3/4 cup
4 tablespoons ground black pepper
3 tablespoons ground coriander seed
3 tablespoons kosher salt
2 tablespoons cumin powder
1 tablespoons sugar
1/4 cup extra virgin olive oil
8 ounce. ground buffalo
6 tomatillos out of husk
2 small red onions, peeled
2 seeded jalapenos
2 ripe Haas avocados, peeled, cubed
1 medium chopped red onion
2jalapenos, seeded and diced
Pinch salt
Pepper to taste
Juice of 3 limes, 1 lemon, 1/2 orange
4 large Idaho potatoes, peeled, sliced thin in processor or on a mandolin

Steps:

  • For the Rub and the Burger: Mix all dry ingredients. Reserve 2 tablespoons for the potato chips. Add olive oil to the remainder. Makes rub for 10 burgers. Can refrigerate for prolonged period of time. Shape ground buffalo into a patty. Rub burger with rub and let marinate for 30 minutes to 1 hour. Grill to desired doneness.
  • For the Salsa: Preheat oven to 400 degrees. Roast the tomatillos in greased pyrex dish for about 15 to 20 minutes. It's okay if they char.Chop all ingredients in processor with 1/4 cup, combined, lemon and lime juice, bunch of fresh cilantro and salt and pepper to taste.
  • For the Avocado Relish: Combine all ingredients and refrigerate until serving time.
  • For the Chips: Fry in peanut oil at 375 degrees until golden brown and crisp. Drain on paper towels pat. Add reserved 2 tablespoons dry rub and 2 tablespoons kosher salt. Season chips with salted rub.

BUFFALO-STYLE CHICKEN CHILI DIP



Buffalo-Style Chicken Chili Dip image

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

3 celery ribs, finely chopped
1 large onion, chopped
1 large carrot, finely chopped
5 garlic cloves, minced
2 tablespoons butter
2 pounds ground chicken
1 tablespoon olive oil
2 cups chicken broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (15 ounces) crushed tomatoes
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/4 cup Louisiana-style hot sauce
3 teaspoons smoked paprika
1 bay leaf
3/4 teaspoon salt
1/4 teaspoon pepper
Crumbled blue cheese, optional
Celery stalks and tortilla chips

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 CHILI



Buffalo Chili image

Make and share this Buffalo Chili recipe from Food.com.

Provided by JubalHarshaw

Categories     Wild Game

Time 3h20m

Yield 10 serving(s)

Number Of Ingredients 15

1 lb dried beans
1 lb ground buffalo meat
1 tablespoon olive oil
3 cups water
1 cup beef broth
1 (16 ounce) can diced tomatoes
1 large sweet onion, chopped
1 bulb of garlic, minced
1 cup green pepper, sliced
2 stalks celery, chopped
1 (4 ounce) can chipotle chiles in adobo, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon red pepper flakes
2 bay leaves

Steps:

  • Wash and soak beans in BIG pot.
  • Cook garlic, onion, celery and 1/2 the spices in olive oil in a skillet.
  • Add buffalo meat and cook until brown.
  • Rinse beans, and then add water and beef broth in bean pot.
  • Add contents of skillet to bean pot.
  • Add the rest of the ingredients to the big pot.
  • Cook for about 3 hours.

SLOW COOKER BUFFALO CHICKEN CHILI RECIPE BY TASTY



Slow Cooker Buffalo Chicken Chili Recipe by Tasty image

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

1.5 lb chicken breast, whole
1 packet ranch seasoning
1 onion, diced
3 ribs celery, chopped
14 oz tomato sauce, 1 can
14 oz crushed tomato, 1 can
2 tablespoons garlic, minced
1 can white bean
½ cup buffalo sauce
2 cups chicken broth

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!

EASY BUFFALO CHICKEN CHILI DIP



Easy Buffalo Chicken Chili Dip image

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

1 pouch Progresso™ Southwest style white chicken chili with beans
4 oz cream cheese, cut into cubes
2 cups shredded Cheddar cheese (8 oz)
1/3 cup Frank's™ RedHot™ Original cayenne pepper sauce
1/4 cup crumbled blue cheese
2 tablespoons chopped green onions
Tortilla chips, as desired

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

BUFFALO CHICKEN CHILI MAC FOR OLYMPIANS - RACHAEL RAY



Buffalo Chicken Chili Mac for Olympians - Rachael Ray image

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

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs boneless skinless chicken breast halves
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
5 large garlic cloves, finely chopped
1 tablespoon smoked paprika
1 bay leaf
1 teaspoon salt
1 teaspoon ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 (15 ounce) can crushed tomatoes
1 lb whole wheat elbow macaroni
1/2 cup monterey jack pepper cheese
2 scallions, root ends removed and thinly sliced

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.

RACHAEL RAY'S BUFFALO CHICKEN CHILI



Rachael Ray's Buffalo Chicken Chili image

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

1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
2 lbs ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
5 large garlic cloves, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
salt & freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 (15 ounce) can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what)
1 (15 ounce) can crushed tomatoes
1 (7 ounce) bag corn chips
1 (7 ounce) bag blue corn tortilla chips
3/4 lb blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat leaf parsley, chopped (a couple of handfuls)

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

SLOW-COOKER BUFFALO CHICKEN CHILI



Slow-Cooker Buffalo Chicken Chili image

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

Reynolds™ Slow Cooker Liners
2 1/2 lb boneless skinless chicken thighs, cut into 1-inch pieces
1 large onion, chopped (about 1 cup)
2 medium stalks celery, sliced (about 1 cup)
2 medium carrots, chopped (about 1 cup)
1 can (28 oz) Muir Glen™ organic diced tomatoes, undrained
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup Progresso™ chicken broth (from 32-oz carton)
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup Frank's™ RedHot™ Buffalo Wings Sauce (from 12-oz jar)
Crumbled blue cheese, if desired

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

BUFFALO CAULIFLOWER CHILI - CROCK POT



Buffalo Cauliflower Chili - Crock Pot image

This is probably one of the best if not the best vegetarian chilies we have had. The toppings are a must use as they add a nice layer of flavor. I loved all the flavors in this delightful chili and DH loved that it was not a hot chili. Big thanks to the kitchen treaty blog which is where this delicious chili recipes comes from.

Provided by Debbwl

Categories     Cauliflower

Time 9h15m

Yield 4-6 serving(s)

Number Of Ingredients 15

4 cups cauliflower, fresh cut into bite size pieces
1 onion, diced (about 2 cups)
4 cups cannellini beans, cooked (or 2 15-oz. cans, drained)
28 ounces diced tomatoes, canned with juice
4 ounces diced green chilies, canned fire-roasted
1/2 cup Frank's red hot sauce
2 tablespoons brown sugar
1 tablespoon chili powder
2 teaspoons cumin
1/8 teaspoon cayenne pepper (plus more to taste if desired)
1/2 teaspoon kosher salt (plus more to taste if desired)
blue cheese
celery, diced
red onion, diced
sour cream

Steps:

  • Add all ingredients to a 3-quart or larger slow cooker. Stir.
  • Cook on low for 8-10 hours. Taste and add additional salt, if desired.
  • Serve with assorted toppings.
  • Enjoy!
  • Chili keeps refrigerated in an airtight container for 2-3 days, or freeze in zipper bags for up to 3 months.

SLOW-COOKER BUFFALO CHICKEN CHILI



Slow-Cooker Buffalo Chicken Chili image

Provided by Katie Lee Biegel

Categories     main-dish

Time 4h10m

Yield 8 servings

Number Of Ingredients 12

2 cups low-sodium chicken broth
One 15-ounce can cannellini beans, drained and rinsed
Two 4-ounce cans chopped green chiles
1/2 cup Buffalo wing sauce
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 cloves garlic, minced
3 stalks celery, diced
1 bay leaf
1 rotisserie chicken, skin discarded, meat shredded
1 jalapeno, seeds and membranes removed, minced
1 medium yellow onion, diced

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



Buffalo Chicken Chili image

Provided by Eddie Jackson

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 23

1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
2 stalks celery, chopped
1 medium onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin or 1/2 teaspoon cumin seeds
3 cups reduced-sodium chicken broth
Two 15.5-ounce cans great Northern beans, rinsed and drained
One 14.5-ounce can fire-roasted diced tomatoes
One 8-ounce can tomato sauce
1/4 to 1/3 cup Buffalo-style hot sauce, plus more for serving
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon cider or white wine vinegar
1/4 teaspoon garlic powder
1/3 cup crumbled blue cheese
1 scallion, white and green parts separated, sliced
Kosher salt and freshly ground black pepper
Cooked rice, for serving
2 stalks celery, cut into sticks
1 large carrot, cut into sticks

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.

CROCK POT BUFFALO CHICKEN CHILI



Crock Pot Buffalo Chicken Chili image

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

2 1/2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
1 cup onion, chopped
1 cup celery, chopped
1 cup carrot, chopped
1 (28 ounce) can diced tomatoes, undrained
1 (15 ounce) can black beans, drained and rinsed
1 cup chicken broth
2 teaspoons chili powder
1/2 teaspoon salt
1/4 cup buffalo wing sauce
crumbled blue cheese (optional)

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

BUFFALO BILL CHILI



Buffalo Bill Chili image

Using buffalo meat in chili reminds us that this is the quintessential food of the American West. Leaner than beef, buffalo provides a robust flavor that stands up well to the spices and chilies in this rustic chili. It is widely available now in grocery stores, and only a bit higher in cost, In Houston it is about $4.50 lb. vs $3.99 lb for its lean and naturally raised beef equivalent. If you're like me, you look for meat from animals that are free roaming, fed veggie diets, and are NEVER treated with hormones of any kind. This recipe is for those that like their chili HOT, but you can cut the heat by using either/or for the peppers. Also to cut prep time, I used a presliced tri color pepper and onion medley intended for fajitas found in my convenience/produce case. I also had the meat already cooked and thawed from my freezer.

Provided by Caseylaine

Categories     One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 23

1 tablespoon vegetable oil
1 lb ground buffalo meat
1/2 medium onion, chopped
1 red bell pepper, seeded and chopped
1 anaheim chili, seeded and chopped (could also use poblano)
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
1/4 teaspoon ground cumin
1/2 teaspoon dried oregano
1/4 teaspoon ground coriander (dried ciliantro)
1 tablespoon chili powder (I used ancho)
1 dash sea salt, to taste
1 dash ground pepper, to taste
14 1/2 ounces crushed tomatoes (I used a fire roasted variety)
2/3 cup low sodium beef broth
1/2 tablespoon brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons adobo sauce, from a can of chipotles in adobo
1 bay leaf
15 ounces black beans, drained and rinsed
15 ounces red kidney beans, drained and rinsed
1/3 bunch spring onion, green parts only, minced for garnish
3 tablespoons cilantro, chopped for garnish

Steps:

  • In a large dutch oven with a lid, heat the oil over medium heat and add ground buffalo to brown, breaking large chunks into smaller ones. Cook for about 5 minutes or until all meat is browned. Remove meat and drain excess fat if any, but leave about 1 tablespoon of fat in the pot.
  • Bring back to medium heat, add onions, red bell pepper, green bell pepper, and Anaheim and cook over medium heat for about 5 minutes, scraping bottom from time to time to get all the browned bits of meat folded in with the vegetables. Add the jalapeno pepper, cook for another 3 minutes stirring from time to time. Add garlic, cook for another minute and then add cumin, oregano, coriander, 1/2 teaspoon salt and pepper to taste. Let spices cook for another minute, stirring.
  • Return the cooked meat. Stir in the tomatoes and beef broth, brown sugar, Worcestershire sauce, adobo sauce and bay leaf, stir and raise heat and bring to a boil. Once boiling, taste sauce and adjust salt and pepper to taste. Lower heat to a slow simmer, cover with a lid and cook for about 30 mintues. Add beans, continue simmering, covered, for another 10 minutes or until the beans are warmed through. Serve in bowls and garnish with chopped cilantro and green onions.
  • Recipe Variation: To add a smoky depth of flavor, you can roast the peppers before adding. Also, you can mix and match your favorite beans to enhance the appearance, or add another layer of flavor by substituting dark Mexican beer, such as Negra Modelo, for the beef stock.
  • Ingredient Note: The canned chipotle peppers in adobo sauce called for in this recipe is my latest grocery store gem! The smoky and almost sweet barbeque flavor compliments just about any dish. Let me know what you think as well!

MR. BILL'S NEW MEXICO BUFFALO CHILI



Mr. Bill's New Mexico Buffalo Chili image

This hot, spicy, complex New Mexico-style buffalo, chorizo, and pork chili will have you howling like a desert coyote. The meat marinates in dry seasoning overnight, so you'll need to plan ahead.

Provided by MrBill

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Pork Chili Recipes

Time 11h35m

Yield 10

Number Of Ingredients 26

1 teaspoon unsweetened cocoa powder
1 teaspoon dried Mexican oregano
1 teaspoon dried basil
1 teaspoon dried marjoram
2 teaspoons ground cumin
1 tablespoon hot chili powder
1 teaspoon garlic powder
2 teaspoons hickory smoked salt
1 teaspoon ground black pepper
2 teaspoons cayenne pepper
2 pounds buffalo stew meat, cubed
2 pounds chorizo sausage, chopped
2 pounds pork stew meat, cubed
2 slices hickory-smoked bacon, diced
3 sweet onions, coarsely chopped
2 habanero peppers, seeded and chopped
4 jalapeno peppers, seeded and chopped
7 cloves garlic, minced
2 teaspoons New Mexico chile powder
1 tablespoon lard, or more as needed
3 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®), undrained
2 (7.75 ounce) cans salsa (such as El Pato® Salsa de Chile Fresco)
1 (6 ounce) can tomato paste
1 (16 ounce) jar picante sauce (such as Pace® Picante Sauce)
2 (4 ounce) cans diced green chiles (such as Ortega® Diced Green Chiles)
1 (12 fluid ounce) bottle dark beer, or as needed

Steps:

  • Whisk together the cocoa powder, Mexican oregano, basil, marjoram, cumin, hot chili powder, garlic powder, hickory salt, black pepper, and cayenne pepper. Combine the seasoning mix with the buffalo meat, chorizo, and pork; cover and refrigerate overnight.
  • Heat a heavy skillet over medium heat, and fry the bacon until crisp. Remove the bacon with a slotted spoon to a large, heavy pot. In the same skillet, cook and stir the onion, habanero peppers, jalapeno peppers, garlic, and New Mexico chile powder in the bacon grease until onions are translucent; add the onion mixture to the pot.
  • In the same skillet, fry the seasoned meat in small batches until well browned, adding lard as needed; remove the meats to the pot. Stir the diced tomatoes with green chiles, salsa, tomato paste, picante sauce, diced green chiles, and dark beer into the pot. Simmer until the meat is easily pierced with a fork, 2 to 3 hours. If the chili seems too dry, add dark beer as needed.

Nutrition Facts : Calories 818.3 calories, Carbohydrate 21.3 g, Cholesterol 173.8 mg, Fat 53.8 g, Fiber 4.2 g, Protein 59 g, SaturatedFat 19.5 g, Sodium 2997.2 mg, Sugar 7.4 g

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