Buffalo Chicken Chili

When I worked at Ford there was a chili cook off and one of the chili’s brought in was Buffalo Chicken Chili. It was my favorite chili there. It didn’t win, but I think it should have 😉 I asked the person who brought the chili in for the recipe and they told me it was a Rachel Ray recipe! I like to make this chili with corn pancakes (also provided with her recipe). I like to use cheddar cheese in the pancakes I eat, but use blue cheese for my boyfriend’s pancakes.

I changed the recipe just slightly, by adding chicken stock at the end to let it simmer until ready to eat dinner. I really liked this change, and would recommend adding it even if you’re eating it right away.

For the chili


  • 1 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1 lb Ground Chicken
  • 1 Garlic Clove, minced
  • 1 Celery Stalk, finely chopped
  • ½ Onion, finely chopped
  • ½ Carrot, finely chopped
  • ½ Jalapeno, deseeded and finely chopped
  • ¾ tsp Ground Cumin
  • ½ tsp Ground Coriander
  • ½ tsp Salt
  • ¼ tsp Pepper
  • 3 oz Beer (anything you like drinking)
  • cup Frank’s Red Hot Sauce
  • 8 oz can Tomato Sauce
  • 1-2 cups Chicken Stock


  1. Heat a dutch oven over medium high heat and add the olive oil and butter and melt together.
  2. Add the ground chicken and cook for ~6 minutes or until fully cooked.
  3. Add the garlic, celery, onion, carrot, jalapeno, cumin, coriander, salt and pepper to the chicken and cook for 5-6 minutes or until the vegetables have softened.
  4. Deglaze the pan with the beer and scrape up any bits from the bottom of the pot and cook for 2-3 minutes or until the beer has reduced by half.
  5. Stir in the hot sauce, tomato sauce and chicken stock and bring to a boil.
  6. Reduce heat and simmer for 30-45 minutes.

For the Corn Pancake Toppers


  • 1 oz Jiffy Brand Corn Muffin Mix
  • 1 Egg
  • 1/3 cup Milk
  • 2 Tbsp Butter, melted
  • ¾ cup Blue Cheese Crumbles or Shredded Cheddar Cheese


  1. In a bowl mix the corn muffin mix, egg, milk and butter.
  2. Gently fold in the cheese.
  3. In a nonstick pan heat a pad of butter over medium heat.
  4. Ladle the pancake mixture into the pan (2-4 at a time depending on the size of your pan) and cook for about 2 minutes on each side or until nice and golden brown.
  5. Serve on top of the chili!

I’ve only made this recipe a couple of times since I first was introduced to it. It’s very good, but it’s not a regular for us. Would like to play around with it and see what I can do to change it up next time!