Dutch Oven Buffalo Chicken Chili Recipe 325

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BUFFALO CHICKEN CHILI



Buffalo Chicken Chili image

Provided by Eddie Jackson

Categories     main-dish

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 23

1 1/2 pounds boneless, skinless chicken thighs, trimmed of excess fat and cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
2 stalks celery, chopped
1 medium onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin or 1/2 teaspoon cumin seeds
3 cups reduced-sodium chicken broth
Two 15.5-ounce cans great Northern beans, rinsed and drained
One 14.5-ounce can fire-roasted diced tomatoes
One 8-ounce can tomato sauce
1/4 to 1/3 cup Buffalo-style hot sauce, plus more for serving
1/4 cup mayonnaise
1/4 cup sour cream
1 teaspoon cider or white wine vinegar
1/4 teaspoon garlic powder
1/3 cup crumbled blue cheese
1 scallion, white and green parts separated, sliced
Kosher salt and freshly ground black pepper
Cooked rice, for serving
2 stalks celery, cut into sticks
1 large carrot, cut into sticks

Steps:

  • For the chili: Sprinkle the chicken with 1/2 teaspoon salt and several grinds of black pepper. Heat the oil in a large Dutch oven over medium-high heat. Add the chicken and cook, stirring occasionally, until brown all over, about 6 minutes. Reduce the heat to medium, add the garlic, celery and onion and cook, stirring occasionally, until the vegetables are just softened, about 4 minutes. Stir in the chili powder and cumin to coat the chicken and vegetables. Add the broth, beans, tomatoes, tomato sauce and desired amount of hot sauce. Bring to a simmer, cover and cook until the chicken is tender, 30 to 40 minutes.
  • For the toppings: Stir together the mayonnaise, sour cream, vinegar, garlic powder and 1 tablespoon water in a small bowl. Stir in the blue cheese and scallion whites. Season with salt and pepper.
  • To serve, spoon rice into servings bowls and top with the chili. Add a dollop of the blue cheese dressing and a sprinkle of scallion greens. Serve with the celery and carrot sticks and additional hot sauce.

DUTCH OVEN BUFFALO CHICKEN CHILI RECIPE - (3.2/5)



Dutch Oven Buffalo Chicken Chili Recipe - (3.2/5) image

Provided by dkanon

Number Of Ingredients 13

2 lb ground chicken
1 T olive oil
1 can black beans, drained and rinsed
1 can Bush's Chili Beans, undrained
2 8oz cans tomato sauce
2 T tomato paste
2 cups chicken broth
1/2 to 1 cup buffalo sauce
2 T chili powder
1 t cumin
1 T garlic powder
3 T dried minced onion flakes
1/2 c water (optional)

Steps:

  • Brown meat in a Dutch oven with olive oil over medium heat, stirring until meat crumbles and is no longer pink. Drain any fat. Return meat to Dutch oven. Add remaining ingredients. Bring to a boil. Reduce heat and simmer 25-30 minutes. Garnish with sour cream, cheese, and Fritos - if desired.

DUTCH OVEN WHITE CHICKEN CHILI



Dutch Oven White Chicken Chili image

This chili is the ultimate winter comfort food recipe. I saw a recipe similar to this on Good Morning America. I love using my Fontignac enamel Dutch oven and don't see enough recipes that call for its use on here. I switched a few things up. The original recipe can be found on GMA's website. Serve with Monterey Jack cheese and crushed tortilla chips or cornbread.

Provided by Holly Johnson

Categories     Soups, Stews and Chili Recipes     Chili Recipes     White Chili Recipes

Time 1h

Yield 6

Number Of Ingredients 12

1 tablespoon canola oil
1 medium green bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
½ cup beer
1 ½ pounds cooked chicken breast, cubed
3 (15 ounce) cans great Northern beans, drained
3 cups chicken broth
2 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
¼ teaspoon salt
¼ teaspoon cayenne pepper

Steps:

  • Heat oil in a 5-quart cast iron Dutch oven over medium heat. Add bell pepper, onion, and garlic and cook, stirring occasionally, until tender, 5 to 7 minutes. Pour in beer and allow to cook off.
  • Stir in chicken, beans, chicken broth, cilantro, cumin, salt, and cayenne. Simmer for 30 minutes. Ladle chili into bowls.

Nutrition Facts : Calories 548.9 calories, Carbohydrate 50.2 g, Cholesterol 91.6 mg, Fat 18 g, Fiber 11.4 g, Protein 45.1 g, SaturatedFat 4.4 g, Sodium 767.3 mg, Sugar 2.3 g

BUFFALO CHICKEN CHILI



Buffalo Chicken Chili image

This Buffalo chicken chili is rich in the best way. The cream cheese, blue cheese and tangy hot sauce join forces for a dinner recipe everyone will love. -Peggy Woodward, Shullsburg, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 5h40m

Yield 6 servings.

Number Of Ingredients 10

1 can (15-1/2 ounces) navy beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 can (14-1/2 ounces) fire-roasted diced tomatoes
1 can (8 ounces) tomato sauce
1/2 cup Buffalo wing sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1 pound boneless skinless chicken breast halves
1 package (8 ounces) cream cheese, cubed and softened
Optional toppings: Crumbled blue cheese, chopped celery and chopped green onions

Steps:

  • In a 4- or 5-qt. slow cooker, combine the first 7 ingredients. Add chicken. Cover and cook on low 5-6 hours or until chicken is tender. , Remove chicken; shred with 2 forks. Return to slow cooker. Stir in cream cheese. Cover and cook on low until cheese is melted, about 30 minutes. Stir until blended. Serve with toppings as desired.

Nutrition Facts : Calories 337 calories, Fat 16g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 1586mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

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