Tuesday, May 1, 2012

Buffalo Chicken Chili

2 Tbsp olive oil
2 pounds ground chicken
2 large carrots, peeled and finely chopped
1 large onion, chopped
4 celery ribs, chopped
4 garlic cloves, chopped
1 Tbsp sweet smoked paprika
1 bay leaf
salt and pepper
2 cups chicken stock
1/2 cup franks hot sauce
15 oz can tomato sauce
15 oz can stewed or crushed fire-roasted tomatoes, with juices
whole grain tortilla chips, lightly crushed
3/4 pound blue cheese crumbles

1.  Heat oil in large pot over medium-high heat.  Add chicken and cook until it's lightly browned, breaking it up with a wooden spoon as it cooks.  Add carrots, onions, celery, garlic, paprika, and bay leaf, salt and pepper.  Cook, stirring frequently for 7 to 8 minutes, then add chicken stock and stir to scrape up any brown bits on bottom of pan.  Add hot sauce, tomato sauce, and tomatoes, and bring the chili to a bubble.  Simmer for 8 to 10 minutes more to bring flavors together.  Discard bay leaf before serving.
2.  While chili is simmering, preheat broiler.  Spread chips on a baking sheet and top with blue cheese.  Broil until cheese melts, 2 to 3 minutes.
3.  Top each serving of chili with few blue-cheese chips.

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