Recipe

Rachael Ray's Buffalo Chicken Chili Recipe

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Ingredients

1/2 c flat leaf parsley, sliced (a couple of handfuls) .
5 large garlic cloves, sliced .
1 (7 oz) bag corn chips .
2 c chicken stock .
3 celery ribs, finely sliced .
2 lbs ground chicken breast .
1 tbsp smoked paprika (you can substitute with chipotles or chipotle chili powder) .
2 tbsps butter .
1 (15 oz) 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 large carrot, peeled & finely sliced .
1 bay leaf .
1/4-1/2 c hot sauce, depending on how hot you like it .
1 large onion, sliced .
salt & freshly ground black pepper .
1 tbsp extra-virgin olive oil (EVOO) .
1 (7 oz) bag blue corn tortilla chips .
3/4 lb blue cheese, crumbled, recommended type Maytag Blue .
1 (15 oz) can crushed tomatoes

Directions

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

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