Buffalo Chicken & White Bean Chili | Emeril Lagasse

Looking for recipes to make you the MVP of this season’s tailgate? Emeril is joined by Buffalo Bills superfan Lindsey Kszos to prepare foods inspired by the city’s famous Buffalo wings, like this hearty Buffalo Chicken and White Bean Chili.

Buffalo Chicken and White Bean Chili
Yield: 6 to 8 servings

2 pounds boneless, skinless chicken thighs (trimmed of any excess fat)
1/2 cup Buffalo Wing Sauce, plus more to taste and for serving (Emeril used Frank’s RedHot Regular Buffalo Sauce)
1 1/2 teaspoons kosher salt, plus more to taste
6 cloves garlic, minced
3 tablespoons olive oil
2 yellow onions, chopped
1 rib celery, small diced
1 large carrot, small diced
2 bay leaves
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon dried Mexican oregano or regular oregano, crushed with your fingers
1 small bunch cilantro, stems and leaves reserved separately and finely chopped
1 pound navy beans, picked over and rinsed
8 to 10 cups chicken stock or packaged low-sodium chicken broth, as needed
One 4-ounce can diced green chiles, with juices
Optional garnishes:
Sour Cream
Chopped cilantro
Shaved green onion tops
Minced red onion
Finely minced jalapeños or pickled jalapeños
Grated Monterey Jack or Monterey Jack–Cheddar cheese blend
Crumbled blue cheese
Corn chips

Place the chicken in a bowl and toss with ¼ cup plus 2 tablespoons of the wing sauce, 1 1/2 teaspoons salt, and half of the minced garlic. Stir to make sure that the chicken is evenly coated and set aside while you begin cooking the beans.

Heat a large Dutch oven over medium-high heat and add the olive oil. Sauté the onions, celery, and carrot, until softened and lightly golden, 4 to 6 minutes. Add the remaining garlic, bay leaves, cumin, chili powder, Mexican oregano, and cilantro stems and cook, stirring occasionally, until fragrant, about 2 minutes. Add the beans, 8 cups of the chicken stock, and canned chiles. Increase the heat to high and bring to a steady boil for 10 minutes. Cover, reduce the heat to medium low, and cook at a gentle simmer for 30 minutes.

Stir in the chicken and return to a simmer. Cover and continue to cook until the beans and the chicken are both tender, usually 45 minutes to 1 hour longer. Stir in additional chicken stock if the chili has become too thick, along with the remaining wing sauce. Remove the chicken and shred it using 2 forks. Return the chicken to the pot; taste and adjust the seasoning if necessary. Set the chili aside for at least 10 minutes before serving. The chicken will continue to soak up the broth. (Chili may be made up to several days in advance and flavor will improve as it sits.

Serve the chili in bowls, garnished with a dollop of sour cream, a drizzle of extra wing sauce, and any of the optional toppings. Serve with Grilled Green Onion Cornbread Sticks (optional).

Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.

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We have a buffalo chicken chili that we’re going to do so I’ve got my burner on I’m going to start with a little bit of olive oil just to sort of coat the bottom of it and then what we’re going to do is we’re going to start with onions okay good base

Carrots and celery all chop Lindsay this is the trio the well okay or no no I like I like going with this my mom’s a huge fan no no so this is called a maraa okay so carrots celery and onions is a Mara but only in New Orleans or

Louisiana do they have the Trinity which is bell pepper celery and onions that’s what your mom was referring to Y so we’re going to we’re going to sauté this now comes the aromatics now comes all the goodness I have chili powder mhm cuz we are making chili yep garlic then I have oregano

Cumin which is really going to make it taste good I have also a a few bay leaves two or three bay leaves so what we’re going to do now is this we’re going to add the soaked drained white beans you can hear how they still got a

Little firm little pop to them okay green chilies now hot mild it depends I like it I I I want a little zap to it yeah right bring the Heat and the heat right now what we’re going to do after the chilies we’re going to add chicken

Broth and you really want enough enough liquid enough stock Lindsay to cover you see the color that we have already that’s that’s from the chili powder okay now we’re going to let this simmer I like to cover it and then there’s there’s another discussion that people have about whether they should salt or

Not salt their beans uh while it’s cooked you know what I like to use some salt and then we’ll come back and we’ll reason it so you should season little and then you come back and reason that so we’re going to incorporate all of those ingredients we’re going to put the lid

On it we’re going to let it simmer until those beans get nice and tender about 45 minutes 45 minutes then the next ingredient you ready I’m ready okay we have the chicken what we’re going to do is we’re going to add some garlic to the chicken and I learned this in in Buffalo

They have that wing sauce right yeah right so we’ll add some of that now if you can’t find wing sauce you don’t have to panic you can get away with a good hot sauce I I wouldn’t necessarily use Tabasco okay because in that quantity it

To it has a little bit of vinegar you could okay I’d use I’d use a different hot sauce that’s kind of more concentrated okay so we’re going to marinate this chicken this chicken’s getting super happy and we want to marinate that for about 30 minutes the chicken has been marinating I smell it

Yeah right the beans are getting close what we’re going to do now is we’re going to add our chicken in there and add that sauce in there don’t don’t wor wor about that hot sauce let it in there let it have a good time so now we have

That and we’re going to cover this now and you really want to just cook this now not only so that the beans are tender but also that the chicken just is like falling apart okay so what we’re going to do is we’re going to move this

And use our Grill as a burner perfect perfect right yeah I’m going to come to the grill and take our chili and what happens is the chicken’s going to break down you’ll see this right now oh wow which is absolutely perfect first thing

I want to do is I want to make sure that chicken bean chili is I want to make sure the seasoning is there okay which it is perfect now and a little bit of chili all right Red Onion yes little of red onion I like

A lot of red onion I like all the toppings yeah I I like your style little bit of Posley perfect blue cheese absolutely got to have blue cheese in Buffalo little blue cheese cheddar cheese yes sir some green onion mhm oh my gosh sour cream yes please a little extra sour

Cream for me extra sour cream for Lindsay perfect jalapeno little bit Yeah I had that spice oh yeah your hot sauce yes please can’t be Buffalo without it come on how about some Fritos absolutely yes my kind of girl it works all right Fritos I’m giving you that that’s what I

Would maybe stop with cuz those wings are a little hot oh my gosh don’t be shy I like how you said extra sour cream tastes like Buffalo it does I love it she said it tastes like Buffalo that’s our buffalo chicken and white bean chili

You know what I also did for you just because it’s you these are green onion cornbread go oh my gosh so try a little bit of that if you I like to dip mine in a little bit MH oh yeah this delicious oh my gosh yeah absolutely it’s not even snowing and yet

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