After a crazy Nor’easter this past week, the weather has finally turned consistently cool. Time for some quality chili recipes!
I LOVE buffalo sauce. I don’t just mean that I prefer it over other sauces. I mean that I use it as salad dressing and dip carrots in it. I also have a pretty high tolerance for spice.
A few weeks back, I was craving buffalo chicken one night, but I also wanted chili. After careful consideration, I decided it would be best to combine them.
I used to make a Jalapeño Popper Chicken Chili quite often. I reused some ideas from this recipe as my base (mainly adding some creaminess to counteract the spice).
Buffalo Chicken Chili
2 lbs ground chicken (or 1 lb ground chicken and 1 lb ground turkey)
8 oz mini sweet peppers
1 onion, diced
4 cloves garlic, diced
1-2 can cannellini beans
4 cups chicken broth
¾-1 cup buffalo sauce
4-6 oz. of Neufchâtel cheese, light cream cheese, or goat cheese
1-2 Tbsp extra virgin olive oil, divided
1 Tbsp flour
3 tsp granulated garlic
3 tsp chili powder
1 tsp oregano
1 tsp smoked salt (optional)
Salt and pepper (to taste)
- In a large frying pan or wok, saute the ground turkey and chicken with 1 Tbsp of the EVOO, salt, and pepper until it is cooked. Drain the meat in a strainer and set aside
- In the same pan, sauté the diced onion in 1 Tbsp. of EVOO until translucent. Add the diced garlic and sauté for an additional 1-2 minutes.
- Rinse the cannellini beans under warm water to get the canned juices off.
- Dice the mini sweet peppers and set aside. Remove the seeds if you are worried about the level of spice.
- In a slow cooker or large pot, add the cooked onions/garlic, cooked meat, rinsed beans, diced peppers, and chicken broth. Add the granulated garlic, chili powder, oregano, and smoked salt.
- In a slow cooker, cook on high for 2-3 hours. In a large pot on the stove, bring to a boil and then let it simmer for 2-3 hours.
- The longer you let the chili sit, the better the flavors will blend! About 15 minutes before serving, add the buffalo sauce and Neufchâtel cheese.
- Serve hot with toasted bread, tortilla chips, or carrots and celery. For more creaminess, add some blue cheese crumbles!
This dish reheats very well, and you could easily double it for lots of leftovers. As it stands, the recipe makes about 4 servings. Beside the cheese, it is a pretty healthy dish with a good amount of protein. The amount of cheese can be modified to make it healthier. If you are really into spice, try leaving the cheese out completely.
Get cozy! It’s finally fully fall.