Buffalo Chicken Chili

This is one of those recipes I make at home so often, I kind of forgot to share it until recently.

I donate a lot of soups & baked goodies for various fundraising efforts. Just for fun, I sent a double batch of this chili over to one of these events. I thought a few of those who enjoy spicier foods would like it. I was surprised when I was told it disappeared in the first hour.

Even more surprised, it was kindly requested for their next event.

Click here for another favorite – my Chicken Barley Chili!

Ingredients & Substitutions

Over the years I’ve tried making different versions of this chili. It originally started out as a soup, but I felt it should be thicker & heartier.

I’ve tried adding more beans, potatoes, more veggies – but it never was quite right. One day I dumped some leftover pearled couscous in it – and that was it. Perfect!

If you don’t have pearled couscous, any small pasta would do. Orecchiette, mini farfalle, mini shells or orzo.

Personally, I find the amount of hot sauce in this chili perfect. I usually use Texas Pete, Frank’s or Crystal. I used a craft Mexican hot sauce on one occasion and it was definitely hotter. So here’s my advice. If you know you like it hot – the 1/2 cup of hot sauce is what you’re gonna want. If you’re uncertain, start with 1/4 cup and work your way up to taste.

I make this chili in my big Lodge Dutch Oven. I saute the onion first, push it aside & brown the chicken breasts and then add the rest of the ingredients.

You’ll notice the recipe calls for salsa – I prefer salsa in many recipes over petite diced tomatoes. There’s a ton more flavor in a jar of salsa. If you don’t have salsa on hand, rotel or petite diced tomatoes would work.

I prefer this served with blue cheese crumbles on top. For those that don’t like blue cheese, shredded cheddar is good too. Serve with additional hot sauce and tortilla chips.