Buffalo Chicken Chili - May be my new favorite

My friend at work gave me a recipe the other day (Waving to Natalie with a stupid grin). She said it was really good but not weird meat or anything. I assured her that Dr. Food and I don't always make weird stuff. Shut up! We don't.


It was really easy too. It also is very adaptable. I added pinto beans to this and it was great. Dr. Food was really liking it.



See Nat? I don't always go all fancy pants. Rachel Ray calls for snotty Maytag Blue Cheese and I didn't want to spend that much so I bought the cheaper stuff. You know what else? I ate out of the pot. I didn't even bother with a bowl.



See? So, I am not all like Mrs Meat or Mrs Fancy Panties. I am just a down to earth gal who likes miniture cows and lemurs. What was that you said Nat? I am the new girl at work that annoys you? Oh well. Too bad. I did make your recipe and I have to say that I owe you a good one back. Hey, I got it!



I can share with you. Follow me here Nat. I got this big package in the mail the other day.



It was well wrapped and it was from my friend Neal (waving to Neal my internets friend).

Nat? Know what was in it?



Pig Liver, heart and Caul (which is a fancy word for fat).



Or I could share my fancy stuff with you. This is Rillette. It is made out of Pork and more Pork. No? Ok then I owe ya a recipe.



Thanks for this one.



Printable Version

Buffalo Chicken Chili
adapted from Rachel Ray

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 pounds all-white meat ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (it is a strong taste so Natalie used less. I used the whole amount)
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it (I used Franks)
1 15-ounce can tomato sauce
1 15-ounce can crushed tomatoes
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips
3/4 pound blue cheese, crumbled, recommended type Maytag Blue (pffft, you don't need Maytag for this)
I also put more blue cheese in the chili itself

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 ground 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.