Buffalo Chicken Chili Recipe

Chili guaranteed to wake up the taste buds by adding buffalo style hot sauce to beans, vegetables and ground chicken.

Family Features
January 28, 2013
Buffalo Chicken Chili
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Start your party off with a bang when you serve Buffalo Chicken Chili.
Courtesy Tabasco
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Buffalo Chicken Chili

3 tablespoons vegetable oil, divided
2 celery stalks, diced
1 medium onion, diced
1 green bell pepper, seeded and diced                                                                                                                                    
2 large cloves garlic, minced
1 pound ground chicken or turkey
2 tablespoons chili powder
2 tablespoons ground cumin
1 1/2 teaspoons salt
1 can (28 ounces) fire-roasted diced tomatoes, undrained
1/2 cup water
1/4 cup Tabasco brand Buffalo Style Hot Sauce
1 can (15 1/2 ounces) pinto beans, rinsed and drained
3 tablespoons crumbled blue cheese

Heat 2 tablespoons oil in 4-quart saucepan over medium heat. Add celery, onion, green pepper and garlic; cook for about 5 minutes, or until vegetables are tender-crisp. Remove vegetables from saucepan with slotted spoon and place in a bowl; set aside.
Add remaining oil to same saucepan. Add and cook ground chicken over medium-high heat until cooked through, stirring constantly with a fork to break meat up into crumbles. Stir in chili powder, cumin and salt; cook for 1 minute. Add tomatoes, water and hot sauce.

Increase heat to high and bring mixture to boiling, then reduce heat to low; cover and simmer for 15 minutes, stirring occasionally. Add beans and cook 5 minutes longer.

To serve, ladle into bowls and top each serving with crumbled blue cheese.

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