chicken chili with cayenne pepper sauce

Chicken Chili with Cayenne Pepper Sauce

This recipe was adapted from LIsa Arlotti’s Buffalo Chicken Chili, and while that’s a catchier name, I didn’t feel comfortable calling it buffalo chicken chilli because it doesn’t really have that signature buffalo sauce taste.¬† It is, however, a very good, flavorful chicken chilli that I recommend to anyone who likes things a little bit on the hot side.

chicken chili with cayenne pepper sauce

chicken chili with cayenne pepper sauce

I used rotisserie chicken in this recipe, which works really well. Whenever I buy rotisserie chicken, we just eat the chicken plain one day and the next day I use the remaining chicken to make something delicious like this chili, buffalo quesadillas, or chicken cheese balls.  If you just want to use regular chicken breasts, boil them for 10-15 minutes until they are no longer pink in the middle, then shred the chicken up with 2 forks.

chicken chili with cayenne pepper sauce

chicken chili with cayenne pepper sauce

Serves 5
Prep time 15 minutes
Cook time 45 minutes
Total time 1 hour

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1lb cooked, shredded chicken breast (rotisserie chicken works great)
  • 1/2 cup chopped onion
  • 3 cloves minced garlic
  • 2 tablespoons chilli powder
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/4 cup cayenne pepper sauce (I used Frank's)
  • 15oz tomato sauce
  • 7oz crushed tomatoes
  • 15oz red kidney beans
  • salt & pepper to taste
  • desired toppings (sour cream, cheese, avocado, tortilla chips)

Directions

1. Heat oil and butter in a pot over medium heat. Add onions and cook until translucent, about 10 minutes.
2. Add chicken, garlic, chili powder, cumin, parprika and salt and pepper, stir to combine, then add pepper sauce, tomato sauce, crushed tomatoes and beans. Bring to a boil and simmer over medium low about 45 minutes.

Published by