Rachael Ray's Buffalo Chicken Chili

Total Time
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!

Ingredients Nutrition

  • 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)


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

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.

Lis42972 December 18, 2007

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.

Taliafera March 02, 2014

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.

JMUPatrick January 31, 2009