I am not the biggest fan of Rachael Ray’s cooking. I’m not quite sure why. I have tried a recipe or two and they always go pear shaped.
That being said, one morning while home sick from work, I watched Rachael make this Buffalo Chicken Chili with a group of firemen. It was intriguing. There were firemen. It looked simple and – to quote Ms. Ray – Yumm-o.
Aside from my least favorite kitchen chore – CHOPPING – this is really easy to put together. The end result is fabulous! This is perfect Super Bowl grub. Buffalo Wings without the fat and bones!
- 1 T extra-virgin olive oil
- 2 T butter
- 2 pounds all-white meat ground chicken breast
- 1 large carrot, peeled and finely chopped
- 1 large onion, chopped
- 3 ribs celery, finely chopped
- 5 large cloves garlic, chopped
- 1 tablespoon smoked paprika
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 1/4 to 1/2 cup hot sauce, depending on how hot you like it
- 1 15-ounce can tomato sauce
- 1 15-ounce can crushed tomatoes
- 1 7-ounce bag yellow corn chips
- 1 7-ounce bag blue corn chips
- 3/4 pound blue cheese, crumbled, recommended type Maytag Blue
- 1/2 cup flat-leaf parsley leaves, chopped
NOTE: I skipped the parsley. I just didn’t think it was necessary.
Place a large pot over medium-high heat, add the olive oil and the butter. Once the butter has melted and the pot is hot, add the ground chicken. While browning, using the back of a wooden spoon to break the chicken into small pieces, about 5-6 minutes.
Add the carrots, onions, celery, garlic, paprika, bay leaf and salt and pepper. Cook, stirring frequently, for about 3-4 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce and crushed tomatoes, and bring to a bubble. Simmer for 8-10 minutes to let the flavors come together.
While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. Remove from the oven and sprinkle with the chopped parsley.
NOTE: You can melt the cheese onto the chips in the broiler, but watch it, it goes from melting to scorched in a nanosecond! Yes, I had to do this twice.
Tis is really an easy recipe. Good for a crowd, easy to double. Comes together quickly, but has a long cooking taste to it.
Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.