Sunday, November 30, 2008

Buffalo Chicken Chili

Wow, this is really good and packs a powerful kick!  I went on the liberal side of the amount of hot sauce and am thrilled with the nice heat this chili brings!  I doubled the liquid in the recipe so I could throw in 1 1/2 cups of white beans and 1 1/2 previously roasted and chopped delicata squash.

foodblog 008

  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 pounds all-white meat ground chicken breast
  • 1 large carrot, peeled and finely chopped
  • 1 large onion, chopped
  • 3 ribs celery, finely chopped
  • 3 large cloves garlic, chopped
  • 1 tablespoon smoked paprika
  • 1 bay leaf
  • Salt and freshly ground black pepper
  • 2 cups chicken stock
  • 1/4 to 1/2 cup hot sauce
  • 1 28-ounce can crushed tomatoes
  • plain greek yogurt or sour cream, optional
  • corn chips, optional
  • crumbled blue cheese, optional
  • Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon. Once the 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 and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together.  Top each serving of buffalo chicken chili with sour cream, blue cheese and corn chips.

    Recipe adapted from Rachel Ray Show

    No comments: