buffalo chicken chili

I loooove Buffalo flavored things. I loooove Frank’s Red Hot to the point where I think I might drink it directly from the bottle and like it. Tom…not so much. But he’s a good sport, sweating across the dinner table from me, while I proclaim something has just the amount of heat.

When I happened upon the following recipe on Cooking This and That, I knew I had to make it.

adapted from Cooking This and That
1 tablespoon extra-virgin olive oil (EVOO)
2 tablespoons butter
2 pounds all-white meat chicken breast (the original recipe called for ground chicken. That kinda freaks me out)
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
1 bay leaf
Salt and freshly ground black pepper
1 cup chicken stock or broth
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 15-ounce can tomato sauce
1 15-ounce can crushed tomatoes
several handfuls of tortilla chips
about 1 cup blue cheese, crumbled
1. Preheat oven to 375°F or broiler to medium.
2. Cut raw chicken into smaller strips. 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 chicken. Cook until slightly browned.
3. Remove chicken from pot and cut into even smaller, bite-sized pieces. We pulsed ours around in the food processor to shred it.
4. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.
5. Return the shredded chicken to the pot. 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.
6. While the chili is simmering, spread the tortilla chips out on a cookie sheet lined with foil. 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. Watch it! Don’t burn them!
7. Remove the bay leaf before serving and garnish each dish with a few blue cheese tortilla chips.
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2 Responses to buffalo chicken chili

  1. Anonymous says:

    Sounds yummo! Love the idea of the tortillas heated with bleu cheese!Marg

  2. Colleen says:

    Yay! Glad you liked it! And LOL that ground chicken freaks you out! Perdue makes it nice and safe – right next to the ground turkey! But i like your idea of shredding the cooked chicken as well 🙂

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