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  • Buffalo Chicken Chili

    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.

    4 Responses

    1. I am with you on the Rachel Ray thing. A lot of her recipes haven’t worked for me, but this one looks delicious. The list of ingredients is sure help make this delicious. Yours looks like the perfect crowd pleaser.

    2. This looks delicious! I got hungry just by looking at the pictures!!!

    3. Yum, Annie…so glad to find this post…a fun twist on chili~

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