With Buffalo ranch seasoning already a household name, it's no surprise that this non-hot gourmet chili recipe was written in Buffalo Texas. This cowboy Western classic is a must-try.
Please note that this recipe cannot be confirmed-totaled; any extra trimmings (beef, chili peppers, pepper, salt, etc.) will be thrown away. Once you've cleaned the cooking pot, rinse off the coating and you're done! Here's what I try to keep for myself as a purist; whatever you put in there will be good.
Slow Cooker Buffalo Chicken Chili
Ingredients
3 cups chicken broth
1–2 teaspoons Buffalo Ranch seasoning
1 tbsp smoked paprika
1 tsp salt
6 slices skin-on roasted chicken breasts, cut into 1" by 1" chunks
2 cups chopped onion
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1 tbsp celery salt
2 tbsp sauce
1 tsp cumin
1 tsp basil
4 cups dried beans, divided into 4 casseroles
Rinse off the cooking pot by running it through your corn germ. Set aside.
Prepare the cooking pot by adding the first 15cm of water to the pot. Add the baked beans and the remaining 15cm of water and bring to a boil. Reduce the heat to a simmer, cook the beans for 15 minutes, remove the pot from the heat and leave uncovered.
Once the cooking pot is at a simmer for 10 minutes, add the chicken. Season with the Buffalo Ranch seasoning, smoked paprika, salt, onion powder, garlic powder, salt, onion powder, garlic powder, salt, onion powder, garlic powder, salt, celery salt, salt, lemon pepper, and lemon pepper.
Continue simmering the beans for 3 more minutes. When the beans have reached their desired volume, let them cool down, until the surface is no longer as hot as the inside.
Pour the reserved cooking water into a small saucepan to the left of the liquid. Cut off the excess cooking water by a bit using a bay leaf if you prefer it milder.
Unwrap and transfer the beans to the saucepan and place the lid on the pan. Turn the heat up to high. Heat the liquid until it begins to simmer, stirring constantly to avoid boiling over.
Allow the hot liquid to come to a boil, stirring constantly and heating for 1 minute. When the boiling water has begun to simmer, lower the heat and let it continue to simmer.
When the soup is the desired volume, take out of the heat and stir in the sliced onions. When the soup is at the desired volume, take out of the heat and stir in the minced garlic.
Remove the pan from the heat, add the roasted chicken, and stir well. Check to season, if you have a higher spice level, add the cumin, basil, lemon pepper, and cumin.
Remove the pan from the heat, add the reserved 10cm of water to the pot, if using.
Bring the liquid back to a simmer and cook over medium-low heat for 10 minutes, stirring occasionally.
Remove the pan from the heat, stir the beans well, and serve warm.
Makes 4 servings of Buffalo Chicken Chili, or as one large serving.
