Wednesday, September 9, 2009

Buffalo Chicken Chili

Aww so nice, my hubby made dinner for me the other night while I was busy doing baby classes!! He made Rachael Ray's Buffalo Chicken Chili, and wow was it good. He said it was pretty easy to throw together, and I could tell because he only used half of every utensil we own rather than all of them. We are going to make this again soon and make a double batch, ten we can freeze some for later when the baby comes!! He made the recipe exactly as written, but did not make the blue cheese tortilla chips, maybe next time!

  • 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
  • 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
  • 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)

Yields: 4 servings


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. 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.

1 comments:

Joelen said...

I love buffalo chicken anything and the idea of the flavors in a chili sounds awesome! This is definitely going on my list of football game night recipe ideas!!