Buffalo Chicken Chili


Serves 6, or 4 with some leftovers

Submitted by

Rachael Ray




* 2 tablespoons extra virgin olive oil (EVOO)

* 2 pounds ground chicken

* 2 large carrots, peeled and finely chopped

* 1 large onion, chopped

* 4 ribs celery with leafy tops, finely chopped

* 4 cloves garlic, chopped

* 1 tablespoon smoked sweet paprika

* 1 bay leaf, fresh or dried

* Salt and freshly ground black pepper

* 2 cups chicken stock

* 1/2 cup hot sauce

* 1 can tomato sauce (15 ounces)

* 1 can stewed, fire-roasted or crushed tomatoes (15 ounces)

* 1 sack whole grain tortilla chips, lightly crushed

* 3/4 pound Maytag Blue cheese, crumbled

* A handful of flat leaf parsley, chopped




Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.


Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.


Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.


While the chili is simmering, pre-heat the broiler.


Spread the chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, 2-3 minutes. Remove from the oven and sprinkle with the chopped parsley.


Top each serving of Buffalo Chicken Chili with a few blue cheese chips.


This is one of many "Yum-o!" recipes it's good and good for you. To find out more about Yum-o!, Rachael's nonprofit organization, go to www.yum-o.org.