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.