Buffalo Chicken Chili

1.4 billion.

That’s how many chicken wings Americans will consumer today before, during, and after the Super Bowl.

It’s the single biggest wing occasion in the U.S. If you didn’t place an order with a wing place weeks ago, you’re S.O.L. today if you want wings. If you’re making them yourself, I salute you. Wings are a messy business to not only eat, but to make as well.

I’ll be chowing down on some wings at work today. And barbecue. And chips and dip. It’s a day to indulge while watching the Big Game, and a day to eat all the very best football foods for the final time for at least 6 months.

But one thing’s for sure: I’m not making any wings. It’s just way too difficult in my opinion. Plus, I don’t think I could make wings any better than Wing Stop. I love that place.

I may not make wings, but I do make several other dishes inspired by buffalo chicken. Nuggets, salads, wraps, stuffed peppers—I’ve made them all.

But not chili.

Putting together two Super Bowl foods?! Chili and buffalo wings??! It’s both genius and insane.

But it works. It really, really works.

This chili is the bomb. It’s creamy, it’s spicy, and it perfectly encapsulates both chili and buffalo wings. It’s perfect for the Big Game and perfect for those chilly winter nights.

Enjoy!

Buffalo Chicken Chili

Servings: 4-6
Time: 30 mins
Difficulty: Easy
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A creamy, spicy buffalo-style spin on classic chili.

Ingredients

1 lb. ground chicken
1 TBS. olive oil
1 (14.5 oz) fire-roasted tomatoes, drained
2 cups chicken broth
1 cup buffalo sauce
1 (1 oz.) package ranch seasoning
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. dried cilantro
Blue cheese crumbles, for topping

Directions

Season chicken with onion powder, garlic powder, cilantro, salt and pepper. Heat oil in a large pot over medium high heat. Add chicken to oil and cook until no longer pink, breaking up with a spoon, about 4-5 minutes.
Stir in chicken broth, tomatoes, buffalo sauce, and ranch seasoning. Bring mixture to a boil and then reduce heat to a simmer and cover. Let mixture cook for 15 minutes.
Serve topped with blue cheese crumbles.

Step-By-Step Instructions

Season chicken with onion powder, garlic powder, cilantro, salt and pepper. Heat oil in a large pot over medium high heat. Add chicken to oil and cook until no longer pink, breaking up with a spoon, about 4-5 minutes.

Stir in chicken broth, tomatoes, buffalo sauce, and ranch seasoning. Bring mixture to a boil and then reduce heat to a simmer and cover. Let mixture cook for 15 minutes. Serve topped with blue cheese crumbles.

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