Posted by: dinainsuburbia | October 17, 2008

Rachael Ray’s Buffalo Chicken Chili

I wasn’t going to blog about this recipe, because the night I made it, I didn’t LOVE it.  But, I forgot that chili is usually better one or two days later as left overs.  I just had the chili as my lunch, and boy- it was WAY more tasty.  So I’m going to give this one a go ahead- but just make it & eat it the next day!

It’s actually pretty good for you too.  Not too much fat, and the ground chicken is way better for you than ground beef.

Here’s the recipe with some suggestions:

Ingredients

  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 tablespoons 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 (you can substitute with chipotles or chipotle chili powder)
  • 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 (I used 1/2 cup and didn’t find it was that spicy)
  • 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 you have)
  • 1 15-ounce can crushed tomatoes (I used chopped- use crushed, the chunks of tomatoes didn’t go over that well)
  • 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 (a couple of handfuls)

Preheat oven to 375°F or broiler to medium

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter. Once the butter has melted and the pot is hot, add the ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some 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 up 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 (4-5 minutes in whose broiler?  Mine too about 35 seconds!). If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

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Responses

  1. Sounds “delish”! I’ll have to give this one a try.


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