featured 81489

Spicy Buffalo Chicken Chili Recipe Inspired by Rachael Ray

Inspired by spicy buffalo chicken wings and classic buffalo wing sauce, this spicy buffalo chicken chili is bold, warming, and easy to make. Ground chicken, hot sauce, and a handful of vegetables combine into a zesty chili that’s perfect for cold nights. Serve with warm tortilla chips and crumbled blue cheese for a satisfying, crowd-pleasing meal.

Buffalo chicken chili with chips as a garnish in a bowl.

One of my favorite memories is from an early date when my husband ordered the spiciest wings on the menu—he loved the heat even as his nose ran! When I first saw a buffalo chicken chili recipe on television, I adapted it and have made it so often that it’s now a go-to weeknight dinner. It’s forgiving, quick, and easy to scale up or down.

Why You’ll Love this Buffalo Chicken Chili Recipe

  • Customizable heat: Adjust hot sauce and spices to suit your spice tolerance.
  • Flexible ingredients: Use what you have on hand—substitutions are easy.
  • Big flavor: A tangy, spicy twist on traditional chili with a buttery buffalo kick.
  • Great for leftovers: Flavors deepen after a day, making it excellent for meal prep.
Ingredients needed for spicy buffalo chicken chili Rachael Ray style.
Ingredients for Buffalo Chicken Chili

Ingredients

These measurements make roughly 6 servings.

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 lb ground chicken
  • 2 large carrots, diced finely
  • 1 large onion, diced
  • 5 cloves garlic, minced
  • 1 tbsp chipotle chili powder (or smoked paprika)
  • 1 bay leaf
  • Salt and pepper to taste
  • 2 cups chicken stock (or prepared from bouillon)
  • 1/4–1/2 cup hot sauce (Frank’s RedHot or your favorite)
  • 28 oz diced tomatoes
  • 8 oz tomato sauce
  • 1 can white kidney (cannellini) beans, drained and rinsed
  • 1 bag tortilla chips (for serving)
  • 1/2 cup blue cheese, crumbled (for serving)

Instructions

  1. Place a large pot or Dutch oven over medium-high heat. Add the olive oil and butter. When the butter has melted, add the ground chicken. Break up the meat with a spatula and cook until it browns and no pink remains.
  2. Add the diced carrots and onions and sauté until the onions begin to turn translucent and the carrots soften, about 5 minutes. Stir in the minced garlic, chipotle chili powder, bay leaf, salt, and pepper, and cook until fragrant.
  3. Pour in the chicken stock and scrape the pan bottom to release any browned bits. Add the tomato sauce, diced tomatoes, hot sauce, and drained white beans. Bring the chili to a gentle simmer, then reduce the heat to low and simmer for at least 15 minutes so the flavors can meld. Taste and adjust seasoning or hot sauce as needed.
  4. Serve hot topped with crumbled blue cheese and tortilla chips on the side or crushed on top for crunch.
Ingredients being sauted in a dutch oven as the first step for Rachael Ray buffalo chicken chili.
Sauté chicken and vegetables until browned.
Chicken stock added to the sauted vegetables for step 2 of buffalo chicken chili recipe
Add chicken stock and deglaze the pan.
All ingredients for Rachael Ray Buffalo Chicken Chili in a dutch oven being stirred together with a large spoon.
Add remaining ingredients and simmer.

Tips & Tricks

  • Add heat gradually. Start with the lower amount of hot sauce and taste as you go—you can always add more.
  • If the chili becomes too spicy, a small spoonful of honey or a splash of cream can help balance the heat.
  • For a deeper smoky flavor, use smoked paprika in place of chipotle chili powder.

Substitutions and Variations

  • Swap ground turkey for ground chicken—turkey works beautifully with the buffalo flavor.
  • If you don’t have white kidney beans, omit them or substitute with another canned bean like navy or great northern beans.
  • Use crushed tomatoes instead of diced tomatoes if that’s what you have on hand.
  • Add 2–3 ribs of diced celery with the other vegetables for extra texture and flavor.
  • Make a quick chicken stock by dissolving bouillon in hot water if you don’t have prepared broth.

What to Serve with Buffalo Chicken Chili

  • Baked blue cheese nachos or tortilla chips topped with melted blue cheese.
  • Oven-baked tortilla strips for dipping.
  • Buttered sourdough or crusty bread to mop up the sauce.
  • Sourdough chips or crackers for scooping chili like a dip.
A large pot of Rachel Ray buffalo chicken chili with a bowl beside it.

Equipment

A heavy-bottomed pot or coated Dutch oven works best for browning and simmering. A slow cooker is handy for keeping leftovers warm or reheating gently throughout the day.

Storage and Meal Prep

Transfer cooled chili to airtight containers and refrigerate within two hours; it will keep for several days. For longer storage, cool completely and freeze in freezer-safe containers or bags. Thaw overnight in the refrigerator before reheating. Reheat on the stove over low heat or in the microwave until warmed through.

Red tortilla chips with melted blue cheese sitting on top of a bowl of spicy buffalo chicken chili soup.

More Soup and Chili Ideas

  • White Chicken Chili
  • Taco Soup
  • Tortellini Soup
  • Chicken Gnocchi Soup
  • Creamy Curried Carrot Soup
  • Spicy Pumpkin Soup
  • Turkey Pumpkin Chili

Recipe at a glance: Yield 6 | Prep: 15 minutes | Cook: 15 minutes | Total: 30 minutes.

A white bowl filled with a serving of spicy buffalo chicken chili.