"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Buffalo Chicken Chili Recipe

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This recipe for Buffalo Chicken Chili, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kristin Boyd
Added: Tuesday, January 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
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
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
1/4 cup flat leaf parsley, chopped

Directions:
Directions:
In a large pot, brown chicken in olive oil about 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, preheat the broiler
Spread the chips 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 with a few blue cheese chips

 

 

 

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