Buffalo Chicken "Chili"
  • 1 Cup Onion, finely diced
  • ½ Cup of Carrots, finely diced
  • ½ Cup of Celery, finely diced
  • 6 Tablespoons of Butter, divided use
  • 4 Cloves of Garlic
  • 1 Teaspoon of Red Pepper Flakes
  • 4 Tablespoons of Tomato Paste
  • 8 Cups of Cooked Chicken, Shredded*
  • 1 Quart of Chicken Stock
  • 1 12 oz Bottle of Buffalo Wing Sauce**
  • 1 28 oz can of crushed tomatoes
  • 2 16 oz can of tomato sauce
  • 1 Can (4.25 oz) of Diced Green Chili’s
  • Salt, pepper, and additional pepper flakes to taste
  • Shredded cheddar cheese, Crumbled Blue cheese and corn chips for garnish
  1. Melt the 3 tablespoons of butter over medium heat in a 6-7 quart pot or Dutch oven. Add the Onion, Carrots and Celery and cook, stirring constantly, over low heat for 5-7 minutes until the onion becomes translucent, add the garlic, pepper flakes, and tomato paste, cook, stirring frequently for 1 -2 minutes. Add the cooked chicken, chicken stock, the remaining 3 tablespoons of butter, 1 cup of the Buffalo sauce, the crushed tomatoes, tomato sauce and the diced green chili’s. Bring this to a boil, lower the heat and simmer until the flavors blend, about 30 – 40 minutes. Adjust the seasoning with salt, pepper, pepper flakes and the remaining buffalo sauce to taste.
  2. Meanwhile prepare small bowls of grated cheddar cheese and/or blue cheese crumbles, corn chips and any remaining Buffalo sauce to use as garnish
  3. Serve the chili in warmed bowls, allowing each guest to finish the chili to their personal taste.
**I use two rotisserie chickens from the store. Remove the skin, shred the white and dark meat, removing the bone and gristle. Place the meat in a bowl until ready to use and discard the skin and bones. This will give you approx. 8 cups of shredded chicken.

** Use your favorite Buffalo Flavored Wing Sauce such as Franks Red Hot, Texas Pete’s, Crystal Hot Sauce, etc.
Recipe by Monica's Table at https://www.monicastable.com/buffalo-chicken-chili/