Rachael Ray'S Buffalo Chicken Chili Recipe

Name: Rachael Ray'S Buffalo Chicken Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Preheat oven to 375u00b0F 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.

1289

kcal

Calories

Fat

Carbs

141

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon extra virgin olive oil (EVOO), 2 tablespoons butter, 2 lbs ground chicken breast, 1 large carrot, peeled and finely chopped, and more.

Yes, Rachael Ray'S Buffalo Chicken Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Rachael Ray'S Buffalo Chicken Chili

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