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!
- 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)
- 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.