| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 25 min |
| Yield: | 6 to 8 servings |
Ingredients
- 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 427 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 30 g |
| Cholesterol | 91 mg |
| Sodium | 1298 mg |
| Serving Size | 1 of 8 servings |
| Calories | 427 |
| Total Fat | 17 g |
| Saturated Fat | 4 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 9 g |
| Sugar | 6 g |
| Protein | 30 g |
| Cholesterol | 91 mg |
| Sodium | 1298 mg |
Reviews
Made this for the first time last week and it turned out great. Used a local hot sauce with lots of garlic. I’m going to try and adapt this to a slow cooker this weekend.
I have made this the last four years – during football season. Incredibly easy. My one suggestion is to do the prep work before starting to cook. I’ve experimented with different Buffalo sauces, but I have found making your own is the best.
This hits differently now that the dolphins are finally a good team!
One thing I love about fall is a good chilli. But something with a unique flair. This fit the bill! Very flavorful with a nice kick!
Awesome chili- perfect for a cold winter night. I used my instant pot on the poultry setting and it only took 15 minutes. So flavorful and just the right amount of heat for us. I used a Buffalo flavor wing sauce.
We love this recipe so much that we added it to our rotation. We like bolder flavors so I increased the buffalo sauce to 1/2 a cup and the blue cheese to 1/2 a cup.
I won 2 prizes in a chili cook off this weekend with this recipe. I thought the flavor combination sounded odd even though I love all the ingredients. The flavor was wonderful. I was most concerned about adding the Buffalo sauce and I ended up added almost double the amount.
It’s really good but if you put the lid on and don’t let the steam evaporate then it is reaalllyyy soupy. I would recommend adding towards the upper end of buffalo sauce otherwise it is pretty bland.