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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.