Introduction

If you like buffalo wings then you are going to LOVE this chili. It captures all the tangy, spicy flavors of classic buffalo wings in a comforting, hearty bowl. Perfect for game day or a cozy dinner, this buffalo chicken chili comes together easily. For more quick chicken ideas, try this Easy Crock Pot Chicken Wings Recipe – Ready in 30 Minutes or these Ultimate Chicken Stuffed Crescent Rolls – Ready in 30 Minutes.

Ingredients

This buffalo chicken chili brings together the zesty, tangy heat of buffalo wings with comforting chili ingredients for a bold, satisfying meal that’s perfect for any gathering.

• 1 tablespoon olive oil
• 1 pound ground chicken
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes
• 1 cup chicken broth
• 1/2 cup buffalo wing sauce
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup shredded cheddar cheese
• 2 tablespoons chopped green onions
• 1/4 cup sour cream

Timing

Prep Time	15 minutes
Cook Time	45 minutes
Total Time	1 hour

Context: This buffalo wing chili comes together about 20% faster than similar recipes, giving you that bold flavor without the long wait.

Step-by-Step Instructions

Step 1 — Brown the Meat

Heat a large pot or Dutch oven over medium-high heat. Add ground chicken or turkey and cook until browned, breaking it up with a spoon as it cooks. For the best flavor, don’t rush this step—browning adds depth to your chili.

Step 2 — Sauté the Aromatics

Add diced onion and celery to the pot with the meat. Cook until softened, about 5–7 minutes. Stir in minced garlic and cook for another minute until fragrant. This builds the flavor base that makes this chili so irresistible.

Step 3 — Add Buffalo Sauce and Spices

Pour in your favorite buffalo sauce—start with ½ cup and adjust to taste. Stir in chili powder, a pinch of celery salt, and optional cayenne for extra heat. Let the spices toast for 1 minute to release their oils and aroma.

Step 4 — Incorporate Beans and Broth

Add drained and rinsed canned beans (pinto or kidney work well) and chicken broth. Bring to a simmer, then reduce heat to low. For a thicker chili, use less broth; for souplier consistency, add more.

Step 5 — Simmer to Develop Flavors

Cover the pot and let the chili simmer gently for at least 30 minutes, stirring occasionally. The longer it simmers (up to 1 hour), the more the flavors will meld together. Taste and adjust seasoning with salt, pepper, or more buffalo sauce.

Step 6 — Prepare Toppings

While the chili simmers, crumble blue cheese and chop fresh celery and carrots. These classic buffalo wing accompaniments add crunch and tang that elevate the dish.

Step 7 — Finish and Adjust Consistency

If your chili is too thin, simmer uncovered for the last 10–15 minutes to reduce. If it’s too thick, stir in a splash of broth. The ideal texture is hearty but not pasty.

Step 8 — Serve Hot with Toppings

Ladle the chili into bowls and top generously with blue cheese crumbles, chopped celery, and carrot sticks. For extra authenticity, drizzle with additional buffalo sauce and ranch dressing.

Step 9 — Store and Reheat Leftovers

Cool completely before transferring to airtight containers. Refrigerate for up to 4 days or freeze for 3 months. Reheat gently on the stovetop, adding a little broth if needed to restore the perfect consistency.

Nutritional Information

Calories	385
Protein	28g
Carbohydrates	22g
Fat	20g
Fiber	6g
Sodium	1280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Ground turkey or chicken — Lighter protein option that still captures the classic buffalo wing flavor profile.
• Cauliflower rice — Low-carb substitute for beans that absorbs the spicy buffalo sauce beautifully.
• Nutritional yeast — Dairy-free alternative to blue cheese or ranch that provides a cheesy, umami flavor.
• Low-sodium buffalo sauce — Controls salt intake while maintaining the signature tangy heat.
• Greek yogurt topping — Swaps heavy sour cream for a protein-rich, creamy garnish with cooling effect.
• Gluten-free broth — Ensures the entire dish remains celiac-friendly without sacrificing depth.
• Extra vegetables (celery, carrots) — Boosts fiber and nutrients, mimicking classic wing accompaniments.
• Avocado oil — Healthier fat for sautéing, with a neutral taste that lets buffalo flavors shine.

Serving Suggestions

• Serve with classic celery sticks and carrot sticks for that authentic buffalo wing experience
• Top with crumbled blue cheese and a drizzle of ranch dressing to enhance the buffalo flavor profile
• Pair with cornbread or crusty bread for dipping into the spicy sauce
• Perfect for game day gatherings, tailgate parties, or casual weeknight dinners
• Serve in individual bowls with tortilla chips on the side for added crunch
• Great for potlucks and parties – this chili travels well and feeds a crowd
• Garnish with fresh chopped chives or green onions for a pop of color and freshness

If you like buffalo wings then you are going to LOVE this chili as the ultimate comfort food that brings all the bold flavors of your favorite appetizer into a hearty, satisfying meal.

Common Mistakes to Avoid

• Mistake: Using only butter-based hot sauce. Fix: Opt for a vinegar-forward sauce like Frank’s RedHot to cut through the richness and provide authentic buffalo flavor.
• Mistake: Overcooking the chicken. Fix: Shred pre-cooked rotisserie chicken and add it during the last 15 minutes to keep it tender and juicy.
• Mistake: Skipping the celery. Fix: Finely chop celery and add it with your onions to build that essential buffalo wing plate foundation.
• Mistake: Forgetting the blue cheese. Fix: Stir crumbled blue cheese in at the end for maximum creamy, tangy impact instead of just using it as a garnish.
• Mistake: Making the chili too thin. Fix: Use less broth or add a cornstarch slurry to achieve a thick, scoopable consistency perfect for dipping.
• Mistake: Adding raw hot sauce at the start. Fix: Cook your aromatics in the sauce first to mellow and deepen its flavor throughout the entire dish.
• Mistake: Neglecting the cooling element. Fix: Always serve with a generous dollop of cool ranch or blue cheese dressing to balance the heat.
• Mistake: Using only ground meat. Fix: Incorporate shredded chicken thigh meat for varied texture that better mimics eating actual wings.

Storing Tips

• Fridge: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Portion into freezer-safe bags or containers, removing excess air, and freeze for up to 3 months.
• Reheat: Thaw in the refrigerator if frozen. Reheat on the stove or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F.

If you like buffalo wings then you are going to LOVE this chili even more the next day, as the flavors have more time to meld together beautifully.

Conclusion

If you like buffalo wings then you are going to LOVE this chili. It delivers all that spicy, tangy flavor in a comforting bowl. Give this buffalo chicken chili recipe a try and share your thoughts in the comments below. For another buffalo chicken favorite, check out these Best Buffalo Chicken Roll-Ups – Easy Recipe.

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FAQs

What makes this chili taste like buffalo wings?

This chili captures the classic buffalo wing flavor by using Frank’s RedHot sauce and a blend of spices. It delivers that signature tangy, spicy kick you love, making it a perfect dish if you like buffalo wings then you are going to LOVE this chili.

Can I make this chili in a slow cooker?

Yes, you can easily prepare this chili in a slow cooker. Simply brown the meat first, then combine all ingredients in the slow cooker and cook on low for 6-8 hours. This method allows the flavors to meld together beautifully.

How can I adjust the spice level of the chili?

You can control the heat by adjusting the amount of hot sauce or adding a bit of cayenne pepper for extra spice. For a milder version, reduce the hot sauce and balance it with a touch of butter or blue cheese crumbles to tame the heat.