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Preheat broiler to high.
Place a large pot over medium-high heat and add about two turns of the pan of EVOO, about one tablespoon.
Add the ground chicken and 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 corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, . 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.
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mikeszeller 1 year agoI made this with a couple of substitutions based on what I had on hand (different hot sauce mostly) and it turned out very nice.
joip 4 years ago[I posted this recipe.]