This post may contain affiliate links.
One of the top football foods is buffalo wings. One of the top foods for fall is chili. I always make chili on Halloween to serve my kiddos before they go out trick or treating. So today as part of #soupweek, those two favorites come together to create a delicious fall football meal – buffalo chicken chili.
When I have something spicy, I usually like to have something sweet added along with it to balance out the heat. I used brown sugar in this recipe to achieve that. If you like the heat, by all means just leave out the brown sugar. I must admit, I am not sure how much kids will like this dish. It wasn’t a hit with my 2 youngest kiddos. However, most kids don’t eat buffalo wings either. Keep that in mind when serving this. The buffalo wing lovers will love this chili. It is sweet and zesty!
This dish includes items you would expect in a chili like beans, cumin, chili powder and tomatoes. Then the buffalo wing flavor gets added by using wing sauce, chicken, celery, and cream cheese. The finished chili gets topped with some sliced celery and blue cheese. Such a fun combination.
I love to pair chili with cornbread so I would suggest this 5 Star Cornbread or Honey Cornbread Muffins! If you aren’t into cornbread then you can also try these drop biscuits.
Buffalo Chicken Chili
- 2 Tbsp olive oil
- 1 onion, diced
- 1 rib of celery, diced
- 1 large carrot, peeled and diced
- 3 cloves of garlic
- 2 Tbsp chili powder
- 2 tsp ground cumin
- 1 lb, cooked and shredded chicken
- 1 (16 oz) can Bush’s Kidney beans, drained
- 1 (15.8 oz) can Bush’s Great Northern Beans, drained
- 2 (15 oz) cans tomato sauce
- 1 (15 oz) can diced tomatoes, undrained
- 1/2 cup wing sauce
- 1/2–1 cup brown sugar (depending on how sweet you want it)
- 4 oz cream cheese, softened
- sliced celery and crumbled blue cheese, optional for garnish
- In a 4 qt sauce pan, heat oil over medium heat. Add onion, celery, and onion, garlic, chili powder, and cumin to the oil. Cook for 5 minutes, stirring often.
- Add chicken, kidney beans, great northern beans, tomato sauce, and diced tomatoes to the sauce pan with the vegetables and simmer for 20-25 minutes.
- Stir in wing sauce, brown sugar, and cream cheese. Cook until cheese is melted and sugar is dissolved.
- Serve chili topped with sliced celery and crumbled blue cheese to serve. Serves 8.
Recipe adapted from Bush’s Beans.
Disclosure: This is a sponsored post. I am a brand ambassador for Bush’s Bean. My opinions are my own.
Sorry Louise, I forgot to include it with the ingredients. It’s in there now. 🙂
Dear Real Mom Kitchen:
For the life of me, I could not find the brown sugar ingredient or suggested amount. Did I miss it? This recipe looks so good; I would like to try it; thanks, Louise John