This one should feel like football-season comfort food meets buffalo chicken dip — familiar enough to feel cozy, but different enough that people have to try it.
If you love buffalo chicken dip and you love chili, this is basically the best of both worlds.
Tender shredded chicken is simmered with carrots, celery, onions, garlic, tomatoes, cannellini beans, kidney beans, warm chili spices, and plenty of buffalo sauce for that unmistakable tangy, savory heat. It’s hearty, creamy without being heavy, and packed with enough flavor to make a regular bowl of chili feel a little boring afterward.
And because chili deserves cornbread, we’re serving it with our homemade buttermilk cornbread — soft, slightly sweet, and exactly what you want for soaking up every last bit in the bowl.
This has been a Katie’s Plates favorite for years, and honestly, it’s one of those recipes that tastes like it belongs in a chili cook-off.
Buffalo chicken. Cozy chili. Homemade cornbread. This is cold-weather comfort food done right.