Buffalo Chicken Chili

Buffalo Chicken Chili


20 minutes


50 minutes

  • 2 tablespoons olive oil
  • 2 pounds ground chicken
  • 2 carrots, finely chopped
  • ½ of a small onion, finely chopped
  • 2 celery stalks, finely, chopped
  • 4 cloves garlic, minced or grated
  • 2 tablespoons chili powder
  • 1 tablespoon smoked paprika
  • Salt and pepper, to taste
  • 2 cups of your favorite beer or chicken broth
  • ½ cup hot sauce + more to taste
  • 1 (6 ounce) can tomato paste
  • 1 (15 ounce) can fire roasted tomatoes, crushed
  • 1 bay leaf
  • 6 tablespoons butter
  • ½ cup fresh cilantro, chopped
  • 4 green onions, sliced
  • 6 slices beer bread or your favorite bread
  • 6 ounces gorgonzola or blue cheese, crumbled
  • 6 ounces sharp cheddar cheese, shredded
  1. Heat a large heavy bottomed soup pot over medium heat and add the olive oil. Once hot, add the ground chicken and brown all over, breaking up the meat as you go. Add the carrots, onion, celery and garlic. Stir in the chili powder, smoked paprika, salt and pepper. Continue cooking until the onion is soft, about 10 minutes.
  2. Slowly pour in the beer and hot sauce. Then add the tomato paste, fire roasted tomatoes, bay leaf and butter. Stir to combine and cover and simmer for 20 minutes or until ready to serve. Stir in the cilantro just before serving.
  3. Meanwhile, pre-heat the broiler to high.
  4. Place the slices of beer bread on a baking sheet and cover with blue cheese. Just before serving, place the bread under the broiler for 30 seconds to a minute or until the cheese is melted and bubbly.
  5. To serve, divide the chili among bowls. Top each bowl with cheddar cheese and green onions and a piece of blue cheese beer bread.
  6. Enjoy!