Total Preparation Time: 45 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 1.5 hours
Number of Servings: 4
Origin: Mexican & Spanish
Special Features: Make Ahead
Crock Pot
Meal Type: Lunch
Entree
Snack
Ingredients
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
Preparation
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.
Cook's Notes
Nutrition Information