Thursday, July 17, 2008

Chili in the summertime

A while back, I saw this recipe being made on Rachael Ray's show. I happened to be off work that day. Ever since, I have wanted to make this, but we just got around to having it today. Despite its name, and given that it is summer, we really liked it too!

Buffalo Chicken Chili

1 Tbsp. oil
2 Tbsp. butter
2 lbs. ground chicken breast
1 large carrot, peeled and finely chopped (used shredded carrots, finely chopped)
1 large onion, chopped
3 ribs celery, finely chopped (did not have it, left it out..did not fret)
5 cloves garlic, minced
1 Tbsp. smoked paprika
1 bay leaf
salt and pepper to taste
2 cups chicken broth
1/4 cup hot sauce
15 oz. tomato sauce
15 oz. crushed tomatoes
1 bag corn chips (used bite size Tostitos)
1 cup shredded bleu cheese (used cheddar)

In large pot over medium heat, melt butter with oil. Add chicken, onion, and garlic, cooking until done. Stir in celery, carrot, smoked paprika. and chicken broth. Combine well. Stir in hot sauce, tomato sauce, and crushed tomatoes. Simmer for about 20 minutes. Meanwhile, spread a layer of chips on a baking sheet. Sprinkle shredded cheese over chips. Place in a 375 degree oven for 4 minutes to melt cheese. Serve chips alongside your chili.

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