Rachael Ray's Buffalo Chicken Chili

Recipe by Robinsoz
READY IN: 45mins


  • 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)
  • salt & freshly ground black pepper
  • 2
    cups chicken stock
  • 14 - 12
    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
  • 34
    lb blue cheese, crumbled, recommended type Maytag Blue
  • 12
    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.