BUFFALO CHICKEN CHILI
Yum-o! The Family Cookbook
by Rachael Ray
This was the most frequently downloaded recipe from the first 180 episodes of my daytime TV show, Rachael Ray. It really is too good to be good for you. You can make it with ground chicken, too, but here I've used chopped whole chicken breasts.
The Kids Can:
• peel carrots
• crush chips
• crumble cheese and top chips
• 2 tablespoons EVOO (extra-virgin olive oil), twice around the pan
• 2 pounds ground Chicken or chopped raw chicken
• 2 large Carrots, peeled and finely chopped
• 1 large onion, chopped
• 4 Celery ribs with leafy tops, finely chopped
• 4 garlic cloves, chopped
• 1 tabiespoon Sweet smoked paprika
• 1 bay leaf
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1/2 cup hot Sauce, such as Frank's
• 1 (15-ounce) can tomato sauce
• 1 (15-ounce) can stewed or crushed fire-roasted tomatoes with their juices
• 1 (9 to 13-ounce) bag Whole-grain tortilla Chips, lightly crushed
• 3/4 pound Maytag cheese, crumbled
• A handful of fresh flat-leaf parsley, chopped
Heat the EVOO in a large pot over medium-high heat. Add the chicken and cook until it's lightly browned, breaking it up with a wooden spoon as it cooks. Add the carrots, onions, celery, garlic, paprika, and bay leaf and season with salt and pepper. Cook, stirring frequently, for 7 to 8 minutes, then add the chicken stock and stir to scrape up any brown bits on the bottom of the pot. Add the hot sauce, tomato sauce, and the tomatoes and bring the chili up to a bubble. Simmer for 8 to 10 minutes more to bring the flavors together. Discard the bay leaf before serving.
While the chili is simmering, preheat the broiler. Spread the chips on a baking sheet and top with the crumbled blue cheese. Broil until the cheese melts, 2 to 3 minutes, then sprinkle with the chopped parsley.
Top each serving of chili with a few blue-cheese chips.