Saturday, October 6, 2012

Buffalo Chili

With a slight heat to it, this chili is sure to warm you up on a cold day.  Here in Oklahoma it's about 45 right now.  We went from 80's to 40's almost overnight.  That can chill a person to the bone.  So make this up and stay warm from the inside out =)

Note that this recipe originally called for ground chicken.  I don't have any of that on hand so I used ground rabbit.  I'm sure any kind of meat would work equally well.  Also, yes it is a half cup buffalo wing sauce.  Believe me, I cannot stand hot food, so this was a leap for me to make.  It's not hot! It has just a bit of spice after you swallow and doesn't make you regret eating it in the first place lol.  So this is definitely okay for those of us that can't take the 'heat' so to speak.

Buffalo Chili

Prep Time: 25-30 Minutes, Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8


  • 1 Tbsp Extra Virgin Olive Oil
  • 1 onion, diced
  • 6 cloves garlic, minced
  • 4 carrots, sliced
  • 2 lbs. ground rabbit
  • 1/2 Tbsp. cumin
  • 1 Tbsp. paprika
  • 3/4 can (15 oz) chicken broth
  • 1 (28 oz) can crushed tomatoes
  • 1 (15 oz) can cannellini beans, drained and rinsed
  • 1/2 cup Frank's Red Hot Wings buffalo wing sauce
  • salt and pepper to taste
  • sour cream and shredded cheese for serving (optional)


  • Heat the olive oil in a large pot over medium low heat.  Add the onions and garlic.  Stir until translucent.  Add the carrots and cook until soft.
  • Next, add tomatoes and beans.  Mix well.
  • In another pan, sauté ground rabbit, adding cumin, paprika, and chicken broth until meat is cooked through and spices are well mixed.  Do not drain. 
  • Add rabbit to vegetable mixture, stirring well to combine. 
  • Stir in the buffalo sauce and bring to a boil.  Reduce heat and simmer over medium-low heat about 1 hour, stirring occasionally. 
  • Serve with cheese and sour cream.  And above all, enjoy =) 

Adapted from a recipe found at Blog is the New Black:  

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