STREAMING NOW: Simply Nigella

Rachael Ray's Buffalo Chicken Chili

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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!”
READY IN:
45mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

  • 14.79 ml extra virgin olive oil (EVOO)
  • 29.58 ml butter
  • 907.18 g ground chicken breast
  • 1 large carrot, peeled and finely chopped
  • 1 large onion, chopped
  • 3 celery ribs, finely chopped
  • 5 large garlic cloves, chopped
  • 14.79 ml smoked paprika (you can substitute with chipotles or chipotle chili powder)
  • 1 bay leaf
  • salt & freshly ground black pepper
  • 473.18 ml chicken stock
  • 59.14-118.29 ml hot sauce, depending on how hot you like it
  • 425.24 g 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)
  • 425.24 g can crushed tomatoes
  • 198.44 g bag corn chips
  • 198.44 g bag blue corn tortilla chips
  • 340.19 g blue cheese, crumbled, recommended type Maytag Blue
  • 118.29 ml flat leaf parsley, chopped (a couple of handfuls)

Directions

  1. Preheat oven to 375°F or broiler to medium.
  2. Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter.
  3. Once the butter has melted and the pot is hot, add the ground chicken.
  4. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
  5. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper.
  6. Cook, stirring frequently, for about 3-4 minutes.
  7. Add the chicken stock and scrape up any brown bits on the bottom of the pot.
  8. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble.
  9. Simmer for 8-10 minutes to let the flavors come together.
  10. While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.
  11. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes.
  12. If using the broiler, 2-3 minutes should do the trick.
  13. Remove from the oven and sprinkle with the chopped parsley.
  14. Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: