Best-Ever Chicken Chilli con Carne

    (192)
    3 hours

    A superb chicken chilli dish, with minced chicken, tomatoes, beans and spices. The secret ingredient to this chilli recipe, is the hot buffalo wing sauce. Serve with rice, corn bread or potatoes.


    172 people made this

    Ingredients
    Serves: 10 

    • 1 tablespoon extra-virgin olive oil
    • 30g butter
    • 900g skinless chicken breast fillets, pulsed in a food process until finely chopped
    • 1 large carrot, peeled and finely chopped
    • 1 large onion, chopped
    • 3 sticks celery, finely chopped
    • 5 cloves garlic, chopped
    • 5 tablespoons chilli powder
    • 2 tablespoons ground cumin
    • 1 tablespoon ground paprika
    • salt and pepper to taste
    • 125ml hot buffalo wing sauce or to taste
    • 850g passata
    • 1 (400g) tin chopped tomatoes
    • 1 (400g) tin cannellini beans, drained
    • 1 1/3 (400g) tins red kidney beans, drained

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Extra time:1hr30min  ›  Ready in:3hr 

    1. Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chilli powder, cumin, paprika and salt and pepper; cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
    2. Stir in the hot buffalo wing sauce, passata, chopped tomatoes, cannellini beans and kidney beans. Bring to the boil and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavours have blended.

    Ingredients

    Hot buffalo wing sauce can be purchased online.

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    Reviews & ratings
    Average global rating:
    (192)

    Reviews in English (142)

    by
    59

    I made this in advance for super bowl but my husband and adult children wanted to have it for super that night because it smelt so good and the taste was even greater. I did not alter one thing, I will warn you that it is hot but that was why I wanted to make it in the first place and it didn't let me down.  -  30 Jan 2009  (Review from Allrecipes US | Canada)

    by
    58

    Living my whole life in Buffalo, this was right up my alley! We loved it. I did make a few small changes, used boneless chicken instead of ground, used half of the chili powder, no cumin, and 2/3 cup buffalo sauce. And I did it in the crockpot. Great Recipe!  -  16 Apr 2009  (Review from Allrecipes US | Canada)

    by
    46

    So I thought this chili recipe was great. Although I had hoped it would taste more like buffalo chicken. I made this a second time, playing with the ingredients a little. I used regular chicken breasts and cut them into small pieces. Instead of using olive oil i used cooking spray and only 1 tbsp. butter. I then reduced the amount of cumin and chili powder so that it would not overpower the buffalo taste. Tasted more like what i was expecting from the title. If it is still a little too spicy, add a little bit of ranch to cool it down.  -  10 Mar 2009  (Review from Allrecipes US | Canada)

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