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    You are in: Home / Recipes / Rachael Ray's Buffalo Chicken Chili Recipe
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    Rachael Ray's Buffalo Chicken Chili

    Rachael Ray's Buffalo Chicken Chili. Photo by AnnieLynne

    1/2 Photos of Rachael Ray's Buffalo Chicken Chili

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Robinsoz's Note:

    Watched this recipe on TV, my daughter wanted to try it! It looked Yum-o. We did and my husband who is the worst for new food liked it!

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    Units: US | Metric

    • 1 tablespoon extra virgin olive oil (EVOO)
    • 2 tablespoons butter
    • 2 lbs ground chicken breast
    • 1 large carrot, peeled and finely chopped
    • 1 large onion, chopped
    • 3 celery ribs, finely chopped
    • 5 large garlic cloves, chopped
    • 1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
    • 1 bay leaf
    • salt & freshly ground black pepper
    • 2 cups chicken stock
    • 1/4-1/2 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)
    • 1 (15 ounce) can crushed tomatoes
    • 1 (7 ounce) bag corn chips
    • 1 (7 ounce) bag blue corn tortilla chips
    • 3/4 lb blue cheese, crumbled, recommended type Maytag Blue
    • 1/2 cup flat leaf parsley, chopped (a couple of handfuls)


    1. 1
      Preheat oven to 375°F or broiler to medium.
    2. 2
      Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter.
    3. 3
      Once the butter has melted and the pot is hot, add the ground chicken.
    4. 4
      Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
    5. 5
      Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper.
    6. 6
      Cook, stirring frequently, for about 3-4 minutes.
    7. 7
      Add the chicken stock and scrape up any brown bits on the bottom of the pot.
    8. 8
      Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble.
    9. 9
      Simmer for 8-10 minutes to let the flavors come together.
    10. 10
      While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.
    11. 11
      Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes.
    12. 12
      If using the broiler, 2-3 minutes should do the trick.
    13. 13
      Remove from the oven and sprinkle with the chopped parsley.
    14. 14
      Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

    Ratings & Reviews:

    • on December 18, 2007


      We make this at our house too & love it... I did make some changes to suit our tastes. We use chicken cubed instead of ground & We also add a jar of northern beans drained.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 02, 2014


      I modified this to my taste and used boneless chicken breast vs. ground chicken. I used crumbled bleu cheese and celery as garnish instead of the tortillas. Made it spicier and more garlicky. It was tied in first place in the chili cook off I entered. (I'm not sure what I'll do with the second Crock-Pot I won...) This is a great base recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2009


      I agree with other posts. It's okay, but it's missing something. I made it with 1 pound ground chicken and 2 cans drained northern beans because I just feel chili needs beans, and I stirred in a tablespoon of bleu cheese into each bowl served. Still, it tasted like spicy tomato soup. Kinda boring.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (8)


    Nutritional Facts for Rachael Ray's Buffalo Chicken Chili

    Serving Size: 1 (819 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1277.8
    Calories from Fat 579
    Total Fat 64.4 g
    Saturated Fat 24.2 g
    Cholesterol 214.3 mg
    Sodium 3266.0 mg
    Total Carbohydrate 94.0 g
    Dietary Fiber 10.8 g
    Sugars 15.2 g
    Protein 84.3 g

    The following items or measurements are not included:

    blue corn tortilla chips

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