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Buffalo Chicken Chili Recipe

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This recipe for Buffalo Chicken Chili is from The Norton Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T extra virgin olive oil
2 lbs ground or chopped chicken
2 large carrots, peeled and finely chopped
1 large onion, chopped
4 celery ribs, finely chopped
4 garlic cloves, chopped
1 T sweet smoked paprika
1 bay leaf
Salt and freshly ground pepper
2 c chicken stock
1/2 c hot sauce
1 (15 oz) can tomato sauce
1 (15 oz) can stewed, fire-roasted, or crushed tomatoes
1 sack whol-grain tortilla chips, lightly crushed
3/4 lb blue cheese, crumbled
Flat leaf parsley, chopped
Directions:
Directions:
Heat EVOO In large pot over medium high heat. Add chicken and cook until lightly browned, breaking it up as it cooks. Add carrot, onion, celery, garlic, paprika, bay leaf and season with salt and pepper. Cook, stirring frequently, for 7-8 minutes. Add chicken stock and stir to scrape up any brown bits on bottom of pot. Add hot sauce, tomatoe sauce and tomatoes. Bring to a bubble. Simmer 8-10 minutes.
While chili is simmering, preheat broiler. Spread chips on baking sheet and top with blue cheese. Bake until melted, then sprinkle with parsley.
Top each serving of chili with blue cheese chips.
Personal Notes:
Personal Notes:
This is a Rachel Ray recipe. I don't make the chips and usually just sprinkle a little blue cheese on top of each bowl.

 

 

 

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