It's a Keeper: Buffalo Chicken Chili

Tuesday, March 27, 2007

I don't know what Rachael Ray had to do to get the idea of melting blue cheese on tortilla chips then putting them on top of buffalo chicken flavored chili, but it was worth it. Yeah, I'm serious. Rachael made Buffalo Chicken Chili way back in the first month of her talk show and re-aired it in January. I have been thinking about it ever since then. But you really have to be in the mood for chili that tastes like buffalo chicken wings, ya know?

The mood finally struck me, then I had to choose between the recipe on the talk show's website and the recipe in Every Day with Rachael Ray. Hmmmmm. Sadly, the choice came down to which was was easier to make. The magazine's recipe included making little corn cakes as toppers, while the talk show recipe included melting said blue cheese over said chips. That was the deal breaker for me. Talk show recipe it was. I made my shopping list and headed off to the store!

Wow, this recipe was good. It was just such a treat because (a) it was so easy to make, (b) it was quick, and (c) it was really different. And, it probably doesn't really need to be said again, but (d) those blue-cheese covered tortilla chips on top. This one will definitely be made again in our house.

Here's the recipe with my comments in brackets and Rachael's comments are in parentheses:

1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
2 pounds all-white meat ground chicken breast [Of course, my store had only one package of ground chicken left and it was 1.25 pounds. So, I bought that and 1.25 pounds of ground turkey. I froze the extra turkey for use in a quick mac and cheese sometime later.]
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder) [They finally sell smoked paprika in my store, so I was excited to try it out.]
1 bay leaf
Salt and freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it [I used an amount somewhere in between the two, one of you math people can tell me how much that is.]
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 you have)
1 15-ounce can crushed tomatoes
1 7-ounce bag yellow corn chips
1 7-ounce bag blue corn chips [I just used the white corn ones I had on hand.]
3/4 pound blue cheese, crumbled, recommended type Maytag Blue [I had some gorgonzola left over from another recipe, so I used that. Close enough, right?]
1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)

Preheat oven to 375°F or broiler to medium. [Go for the broiler. It's faster and mine doesn't require any preheating.]

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. [I just love the chop and drop recipes.] Cook, stirring frequently, for about 3-4 minutes.

Add the chicken stock and scrape up any brown bits on the bottom of the pot. [That part's important. There is lots of flavor in those little brown bits.] 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. [Try not to eat them all before you put them on the chili. I forgot to add the parsley, as usual.]

Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Yields 4 servings

12 comments:

Anonymous said...

Could someone please let me know which days of the week of March 26-30th are repeats of Rach's show?

Thank you very much!!

Rachael Ray is the greatest!!

Erin said...

I can't find smoked paprika anywhere but I'm excited to try this recipe. It sounds delicious! I'm a huge chili fan and an even bigger buffalo chicken fan so this combination is practically heavenly. Thank you for posting!

Janelle said...

Erin - have you ever checked out Penzey's? It is a great on-line spice place. They have better prices than the stores and better quality. RR actually mentioned it once on her show. Check it out http://www.penzeys.com/cgi-bin/penzeys/p-penzeysspanishpaprika.html

Madeline said...

Anony - sorry, I was on vacation! I hope you figured out the answer to your question.

Erin - keep on the lookout at your store. McCormick starting making one that showed up at my store about 6 months ago.

Janelle - thanks for the tip!

Anonymous said...

I really enjoyed this recipe. RR has done some very innovative things with buffalo chicken. With me being a college guy, recipes like this are must-haves. I paried this with a wonderful salad and made a meal of it with a group of friends. Great recipe for those on a budget, too. Thanks Madeline!

Madeline said...

Glad it worked well for your crowd! It's still one of my favorites.

Patti said...

I love this recipe and my family likes this recipe better than the traditional ground beef and kidney bean chili I usually make. I also add one or two cans of cannellini beans. They add more flavor, fiber and stretches the meal even further. It also helps to thicken the chili a little more. I also add a little bit of our favorite chicken wing sauce to create an even more authentic chicken wing flavor.

I have been to the Anchor Bar in Buffalo, the creator of Buffalo Chicken Wings, and this recipe tastes like the real thing. A keeper in anybody's collection.

Anonymous said...

This is an awesome recipe. I made this recipe for a chilli cookoff at work and came in second. I didn't do the chips with the blue cheese because I would have had to make them the day before. So instead I had each person put the cheese on top of the chili. I also made a feiw minor adjustments.

Anonymous said...

Is it supposed to be more soupy? Im making mine right now and its kind of soupy like

Madeline said...

You can see in the picture for this post that it is a little soupy, but you can make it however you like. Just let it sit on the stove longer if you want it to be thicker.

Anonymous said...

What kind/type of hot sauce is used in this recipe?

Madeline said...

I use Frank's hot sauce.

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