Rachaelraysbuffalochickenchili Recipes

RACHAEL RAY'S BUFFALO CHICKEN CHILI

Steps:

• 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.

BUFFALO CHICKEN CHILI

Steps:

• Heat a Dutch oven over medium heat. Add about 1 tablespoon of olive oil and let heat. Add carrots and cook until softened slightly, 5-7 minutes.
• Add onion, celery, and garlic. Season with salt and pepper and cook until softened about 10 minutes.
• Add beans, tomatoes, beer and ranch seasoning. Stir.
• Whisk the chicken broth and cornstarch together in a liquid measuring cup until the cornstarch is dissolved. Pour the mixture into the pot and stir to combine.
• Bring to a boil over high heat, then adjust head and let simmer for about 10 minutes until thickened.
• Add the chicken, Buffalo sauce and corn. Simmer for 5 minutes or until heated through.
• Taste and season with salt and pepper if needed.
• Ladle into bowls and garnish with chopped parsley and blue cheese crumbles.