Buffalo Chicken Chili

November 4, 2008

Sorry to be gone so long.  Life just keeps happening and I haven’t found the time to write.  Below is a very yummy dish that I came across accidentally that is by Rachel Ray.  It is excellent.  Chili is one of the things I miss this time of year.  But as you know, beans are very starchy.  This one makes a great replacement.  One recommendation is to use your judgement on the hot sauce.  I only used about 1/3 of a cup.  It is plenty spicy for us.  You could always have extra on hand for those that like it a little more on the spicy side.  Be careful on the brand you choose as well.  Many have hidden starch.  I use Frank’s Red Hot Sauce.

As a note on the tortillas.  We did not have those for two reasons.  1. The tortillas are not low-starch.  2. I’m the only one in our family that likes blue cheese.  (I know, can you believe it.)  If you try it, I would love to know what you think.

Buffalo Chicken Chili

2 tablespoons extra virgin olive oil

2 pounds ground chicken

2 large carrots, peeled and finely chopped

1 large onion, chopped

4 ribs celery with leafy tops, finely chopped

4 cloves garlic, chopped

1 tablespoon smoked sweet paprika

1 bay leaf, fresh or dried

Salt and freshly ground black pepper

2 cups chicken stock

1/2 cup hot sauce or to taste (I only used about 1/3 of a cup)

1 can tomato sauce (15 ounces)

1 can stewed, fire-roasted or crushed tomatoes (15 ounces)

1 sack whole grain tortilla chips, lightly crushed

3/4 pound Maytag Blue cheese, crumbled

A handful of flat leaf parsley, chopped

 

 

Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.

While the chili is simmering, pre-heat the broiler.

Spread the chips out on a cookie sheet. Top with the 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.

Top each serving of Buffalo Chicken Chili with a few blue cheese chips.

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