Rachaelraysbuffalochickenchili Recipes

RACHAEL RAY'S BUFFALO CHICKEN CHILI

Rachael Ray's Buffalo Chicken Chili image

Watched this recipe on TV, my daughter wanted to try it! It looked Yum-o. We did and my husband who is the worst for new food liked it!

Provided by Robinsoz

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
2 lbs ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
5 large garlic cloves, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
salt & freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 (15 ounce) can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what)
1 (15 ounce) can crushed tomatoes
1 (7 ounce) bag corn chips
1 (7 ounce) bag blue corn tortilla chips
3/4 lb blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat leaf parsley, chopped (a couple of handfuls)

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.

Nutrition Facts : Calories 1277.9, Fat 64.4, SaturatedFat 24.3, Cholesterol 214.3, Sodium 3266.1, Carbohydrate 94, Fiber 10.9, Sugar 15.3, Protein 84.4

BUFFALO CHICKEN CHILI

Buffalo Chicken Chili image

This hearty chili is made with shredded chicken and has just the right amount of Buffalo sauce. Finely diced carrots add a nice touch of sweetness, while powdered ranch seasoning adds an herbaceous tang.

Provided by Arlyn Osborne

Categories Chicken

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 18

Ingredients

olive oil
1 small carrot, finely diced
1 large yellow onion, diced
1 celery, diced
2 garlic cloves, chopped
salt
pepper
1 (15 ounce) can dark red kidney beans, drained and rinsed
1 (14 1/2 ounce) can petite diced tomatoes
6 ounces lager beer
2 tablespoons ranch dressing mix
2 cups chicken broth
1 1/2 teaspoons cornstarch
2 cups shredded chicken
6 tablespoons buffalo, sauce
1 cup frozen corn kernels, thawed
blue cheese, crumbles for garnish
parsley, for garnish

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.

Nutrition Facts : Calories 296.6, Fat 2.1, SaturatedFat 0.4, Sodium 404.1, Carbohydrate 55, Fiber 12, Sugar 5.8, Protein 16

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