Prep 15 mins
Cook 30 mins
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!
- 14.79 ml extra virgin olive oil (EVOO)
- 29.58 ml butter
- 907.18 g ground chicken breast
- 1 large carrot, peeled and finely chopped
- 1 large onion, chopped
- 3 celery ribs, finely chopped
- 5 large garlic cloves, chopped
- 14.79 ml smoked paprika (you can substitute with chipotles or chipotle chili powder)
- 1 bay leaf
- salt & freshly ground black pepper
- 473.18 ml chicken stock
- 59.14-118.29 ml hot sauce, depending on how hot you like it
- 425.24 g 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)
- 425.24 g can crushed tomatoes
- 198.44 g bag corn chips
- 198.44 g bag blue corn tortilla chips
- 340.19 g blue cheese, crumbled, recommended type Maytag Blue
- 118.29 ml 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.
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.
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.
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.