Rachael Ray's Buffalo Chicken Chili |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Watched this recipe on TV, my daughter wanted to try it! It looked Yum-o. We did and my husband who is the worst for new food liked it! Ingredients:
1 tablespoon extra virgin olive oil (evoo) |
2 tablespoons butter |
2 lbs ground chicken breast |
1 large carrot, peeled and finely chopped |
1 large onion, chopped |
3 celery ribs, finely chopped |
5 large garlic cloves, chopped |
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder) |
1 bay leaf |
salt & freshly ground black pepper |
2 cups chicken stock |
1/4-1/2 cup hot sauce, depending on how hot you like it |
1 (15 ounce) can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. just use what) |
1 (15 ounce) can crushed tomatoes |
1 (7 ounce) bag corn chips |
1 (7 ounce) bag blue corn tortilla chips |
3/4 lb blue cheese, crumbled, recommended type maytag blue |
1/2 cup flat leaf parsley, chopped (a couple of handfuls) |
Directions:
1. Preheat oven to 375°F or broiler to medium.
2. Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter.
3. Once the butter has melted and the pot is hot, add the ground chicken.
4. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
5. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper.
6. Cook, stirring frequently, for about 3-4 minutes.
7. Add the chicken stock and scrape up any brown bits on the bottom of the pot.
8. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble.
9. Simmer for 8-10 minutes to let the flavors come together.
10. While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.
11. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes.
12. If using the broiler, 2-3 minutes should do the trick.
13. Remove from the oven and sprinkle with the chopped parsley.
14. Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.
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