Saturday, November 23, 2013

Buffalo Chicken Chili

I was flipping through the morning news, and FOX had Rachael Ray as their morning guest. She was displaying the top 3 most downloaded recipes from her own talk show, and this Buffalo Chicken Chili was the #1 most downloaded recipe.

I love buffalo chicken dip, but was a bit apprehensive- would there be too much vinegary kick for a chili?

I had pretty much all the ingredients on hand, and was looking for a good weeknight meal, so this fit the bill.
And WOW- this chili was so good, and it's GOOD FOR YOU too. It is made from ground turkey, and while it is a lighter/healthier dish, it's packed with flavor. 

One reviewer said to not miss out on the blue cheese-topped tortilla chips- I am so glad I made this as it made a great topping to this chili.

If you're looking for something unique, healthy, and easy enough to make on a weeknight, look no further. Due to unexpected back to back weekends of traveling, all I wanted for my birthday was to sit and relax- and not cook! Lucky for me, I have D who offered to make whatever dishes I wanted for the week, and this was one of the meals I chose. 

  • 2 Tbsp extra virgin olive oil
  • 2 lbs ground chicken (we used 1.75# turkey)
  • 2 large carrots, peeled and finely chopped
  • 1 large onion, chopped
  • 4 ribs celery with leafy tops, finely chopped
  • 4 cloves garlic, chopped
  • 1 Tbsp smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 cups chicken stock
  • 1/2 cup hot sauce (we used Frank's)
  • 15-oz can tomato sauce
  • 15-oz can stewed, fire-roasted, or crushed tomatoes (we used stewed)
  • 1 sack whole grain tortilla chips, lightly crushed (we used 9-oz bag of Tostitos multigrain)
  • 3/4 lb Maytag blue cheese (we used 12-oz crumbled blue cheese)
  • A handful of flat leaf parsley, chopped (we omitted)

  1. Place a large pot over medium-high heat with the olive oil. Add the ground chicken and break it up, lightly browning it for 5 minutes.
  2. Add the carrots, onion, celery, garlic, paprika, and bay leaf, and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes until the vegetables are pretty soft. 
  3. Add the chicken stock, and scrape up any browned bits on the bottom of the pot.
  4. Add the hot sauce, tomato sauce, and the tomatoes to the chili, and bring it up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.
  5. While the chili is simmering, preheat the broiler. Prep a cookie sheet with foil.
  6. Spread the chips out on the cookie sheet, top with crumbled blue cheese, and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.
  7. Top each serving of Buffalo Chicken Chili with a few blue cheese chips.
Source: Rachael Ray


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