Buffalo Chicken Chili
Love the taste of buffalo chicken but want the convenience of chili? This is for you. By Rachel Ray"I up the amount of chicken and veggies and add cumin and clove to make it thicker and taste more like our local wings place." - AntarcticCat
Yield: 4 Ready in 35 minutes
9 people trying soon
Verified by stevemur
|1 tablespoonextra-virgin olive oil|
|2 poundschicken breast; diced small or ground|
|1 largecarrot; peeled and finely chopped|
|1 largeOnion; chopped|
|3 ribscelery; finely chopped|
|5 clovesGarlic; chopped|
|1 tablespoonsmoked paprika|
|1 Bay leaf|
|1 Salt and freshly ground black pepper|
|2 cupschicken stock|
|1/4 cuphot sauce; (up to 1/2 cup depending on how hot you like it)|
|1 15-oz cantomato sauce|
|1 15-oz cancrushed tomatoes|
|1 14-oz cancorn chips; yellow; white, or blue (blue prefered)|
|3/4 poundblue cheese; crumbled|
|1/2 cupflat-leaf parsley leaves; chopped|
Buffalo Chicken Chili Preparation
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 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.
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