Buffalo Chicken Chilli
- Preparing Time: 15 minutes
- Total Time: 25 minutes
- Served Person: 4
- 1 bay leaf
- 1 large onion chopped
- salt and freshly ground black pepper
- 1 15-oz can tomato sauce
- 2 tablespoons extra virgin olive oil (evo
- 2 lbs ground chicken breast (all white m
- 1 large carrot peeled and finely chopped
- 3 ribs celery finely chopped
- 5 large cloves garlic cloves, chopped
- 1 tablespoon smoked paprika (you can substi
- 1.5 cups chicken stock
- 1/4 cup buffolo sauce (up to1/2 cup) depending on how hot you like it
- 1 15-oz can crushed tomatoes
- 1 7-oz bag yellow corn chips regular or baked
- 3/4 lbs blue cheese crumbled, such as maytag blue ( i use spicy jack cheese)
- 1/2 cup flat leaf (italian) parsley leaves chopped (a couple of handfuls)
- Carbohydrate 58.56372 g
- Cholesterol 258.34 mg
- Fat 65.0172975 g
- Fiber 8.84165010458231 g
- Protein 66.958385 g
- Saturated Fat 23.9904945 g
- Serving Size 1 1 Serving (777g)
- Sodium 2880.4745 mg
- Sugar 49.7220698954177 g
- Trans Fat 4.6811795 g
- Calories 1064 calories
Preparation Preheat broiler to high. Place a large pot over medium-high heat and add about two turns of the pan of EVOO, about one tablespoon. Add the ground chicken and 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 corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, . 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.
