Rachael Ray's Buffalo Chicken Chili

Submitted by Robinsoz

"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!"

 

• Ready In: 45mins
• Ingredients: 18
• Serves: 4

ingredients

• 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)

directions

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.

Reviews

[Lis42972]

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.

 

[Taliafera]

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.

 

[JMUPatrick]

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.

 

[juniperwoman]

We made this out of a Rachel Ray cookbook and I was going to post the recipe, but now I don't have to! It was fantastic! We used one pound of chicken tenders, and added garlic powder, Italian seasoning, and more paprika. We just stirred the blue cheese into the chili and crumbled the chips in--no broiling for us! I will definitely do it that way again because the blue cheese added a lot of depth to the chili.

 

[AnnieLynne]

Yum! This was a fabulous chili - a very clever recipe! This chili really does taste like chicken wings, complete with celery! Due to some shopping list confusion, I unfortunately had to make a substitution and use chicken breast instead of ground chicken, but it still tasted great! We don't care for blue cheese, so I melted grated sharp cheddar onto the tortilla chips. We will definitely make this again! Thanks, barefootmommawv! Made for My3Chefs 2008.