Buffalo sauce chili is hearty and an excellent way to use leftover buffalo sauce. It’s ideal for tailgates and feeding a crowd.
When football season ends and the weather turns colder, I crave food that feels like a tailgate—big, bold, and comforting. Soup and chili fit the bill, and after testing a few ideas, this buffalo sauce chili stood out. It’s a warm, flavorful change from my usual potato kielbasa soup and makes great use of leftover sauce.
If you don’t have homemade buffalo sauce on hand, you can substitute a simple mix of equal parts hot sauce and butter for this recipe. That swap works well here because the chili has many layers of flavor; still, the homemade version adds depth if you have it available.
Buffalo Sauce Chili
The name might sound a little odd at first, but it captures the idea: a classic hearty chili brightened with buffalo sauce and finished with creamy, tangy cheeses. This recipe is designed to feed a crowd and holds up well on a buffet or at a party.
Serving Buffalo Sauce Chili
For parties or large gatherings, keep the chili warm in a large slow cooker set to “keep warm.” Arrange a stack of bowls and spoonware nearby and offer garnishes so guests can customize their bowls. Good toppings include blue cheese crumbles, extra buffalo sauce for added heat, and chopped fresh chives or green onions for brightness.
Don’t forget utensils and napkins—this chili is meant to be enjoyed with a spoon in hand.
Storing Leftover Buffalo Sauce Chili
Refrigerate leftovers in an airtight container for up to three days. Reheat gently in a small pot over medium heat or in the microwave. If the chili has thickened or absorbed too much liquid, add a splash of chicken broth or tomato sauce while reheating to restore the desired consistency without sacrificing flavor.
Looking for more hearty chili and soup recipes?
Try these complementary recipes:
- Ground Beef and Chorizo Chili
- Spicy Sausage Corn Chowder
- Black Bean Corn Chowder
Buffalo Sauce Chili
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Ingredients
- 3 pounds lean ground beef
- 14.5 ounce diced tomatoes drained
- 4 cups chicken broth
- 2 cups green peppers diced
- 1 cup corn
- 1 teaspoon onion powder
- ½ teaspoon celery salt
- ½ teaspoon parsley
- ¼ teaspoon salt
- ½ cup buffalo sauce
- 4 ounces softened cream cheese
- ½ cup blue cheese crumbles
- Additional blue cheese and buffalo sauce for garnish
Instructions
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In a large soup pot over medium-high heat, brown the ground beef. When fully cooked, drain the fat and return the pot to the stove.
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Add the drained diced tomatoes, chicken broth, diced green peppers, corn, onion powder, celery salt, parsley, and salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 30 minutes to meld the flavors.
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Stir in the softened cream cheese, blue cheese crumbles, and buffalo sauce. Continue cooking for about 10 minutes, or until the cheeses are melted and incorporated into the chili.
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Serve hot, topped with extra blue cheese and a drizzle of buffalo sauce if desired.