Recipe: Buffalo Chicken Chili

Buffalo chicken chili – such a great fall eat. It’s a take on a classic buffalo chicken dip – if you like that dip (I love it) you’ll probably like this chili. It’s got a bit more heat, yet some creaminess to tamper down the spice.

Last year I shared the red lentil chili 2.0 which I roasted the corn and charred the jalapeño and I did that again in this recipe. Okay, let’s get cooking!

Ingredients

• 2 pounds of ground chicken – cooked
• 19 oz can of white navy beans
• 5 ears of corn
• 6 jalapeño
• 2 10 oz cans of Rotel
• 4 cups of chicken broth
• 1/2 cup of buffalo wing sauce
• 1 package of ranch dressing mix
• 1/2 cup of ranch dressing
• 1 teaspoon of onion and garlic powder
• 2 teaspoons of cilantro and chives
• 1 teaspoon of ground habanero spice and roasted garlic
• 2 8 oz packs of cream cheese
• salt and pepper to taste

First, shuck and rinse your corn. Then, roast it on your BBQ or over your gas stove. You want the corn to be blackened.

Then, roast the jalapeño. You want them to be blistered and black, too.

For the jalapeño, you can de-skin them and take out all the seeds. I usually do this, but if you’re looking for added heat and char flavour, then leave the skin and seeds. Chop up into pieces about the size of a kernel of corn.

For the ground chicken, the recipe has a better texture if you brown the meat first before putting it in the crockpot.

Then, mix everything except the cream cheese and the blue cheese in the crock pot.

Stir well and add the two blocks of cream cheese to the top – just let them float there.

Cook on low for 8 hours.

Done! Serve with blue cheese crumbles, sour cream, avocados, chives or corn chips.

Well, there you have it – a rich and creamy buffalo chicken chili. It’s the perfect weekend game meal – or make a batch and freeze for lunch. Thanks for visiting and happy cooking.