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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[@TruthandReason101]

I LOVE YOU EMERIL♥️💖♥️💖 I've been watching you since I was a kid on the food Network channel. Thank you for all you do. Your awesome and you have taught me so much ❤

[@anandguruji83]

Buffalo Chicken & White Bean Chili

[@anandguruji83]

Buffalo Chicken & White Bean Chili

[@qaseemlloyd-trapp6268]

Thanks for sharing this one 🍲

[@LebaneserScrooge]

I sometimes use clips of you yelling "BAM!" in my videos!

[@GaryParvis1776]

Nice! 🤣🤣🤣

[@robertmccreary4832]

Awesome recipe Emeril 👍🏼

[@cayenneman08]

Looks like a soup instead of chili.

[@Pure_KodiakWILD_Power]

I like the classics, but good to see some recnt and/or new content.
😂 I was recently joking with a friend about what I always thought E called a "miraCroix." And then I googled the spelling before I sent her the message, and it turns out it's mirePoix 🤣 For over 20 years, I thought "miracroix".....and funnily enough, he clearly says "mirepoix" in this video. And I had totally forgotten about the "trinity," although I have used that combination more than an actual mirePoix over the years.
🤔🤔 Although, my personal favorite savory flavor "trinity" is actually onions, _garlic,_ and peppers ( either bell and/or hot 🔥 🥵), so I'm going to now coin THAT the miraCROIX (TM) 🤣🤣

[@delavan9141]

Making chili with chicken is a crime.

[@toms4020]

Why the female with the big teeth?