Buffalo Chicken Chili – Lynsey Lou's

Hot wings are one of our favorite foods. We usually have them at least once a month if not more. There are so many different flavors available now but I think it’s safe to say that original hot is still the most common flavor served. There are several different recipes and dishes floating around that have the taste of hot wings incorporated in them; from soups to sandwiches to pastas, there’s a recipe out there to quench your craving.

I have made a few different recipes that use the flavor of hot wings and so far they have all been winners. I’ve also come across other recipes that include the flavor that I have saved and will try one day. I try to space them out so we don’t have a hot wing flavor overload:).

I was in the mood for the hot wing flavor on a cold night last week but I also wanted a soup or chili; so I decided to make Rachael Ray’s Buffalo Chicken Chili. I’ve made this recipe before and it was a huge hit. The flavors incorporated in it are awesome and you definitely do get the taste of hot wings. She also recommends serving it with a side of tortilla chips that have been sprinkled with blue cheese crumbles and put in the broiler for just a few minutes. Eating the chili with a side of blue cheese chips definitely has the taste of wings with blue cheese dressing. This chili is a great spin on such a popular dish!

Buffalo Chicken Chili

Yes, that’s ice in the milk. Spencer likes to ensure his milk is very cold!

Ingredients:

2 Tablespoons Extra Virgin Olive Oil (I used about 4 Tablespoons)

2 Pounds ground chicken breast (I boiled 2 pounds of chicken breast and shredded them)
2 Large carrots, peeled and finely chopped
1 Large onion, finely chopped
4 Ribs celery with the leafy part, finely chopped
4 Cloves garlic, chopped
1 Tablespoon sweet smoked paprika (I used regular paprika since that’s what I had on hand)
1 Bay leaf, fresh or dried
Salt and fresh ground black pepper
2 Cups chicken stock
1/2 Cup hot sauce (I used a little over 1/4 cup Louisiana Hot Sauce and filled the rest with buffalo wing sauce)
1 Can tomato sauce (15 oz)
1 Can stewed fire roasted or crushed tomatoes (15 oz)
1 Bag whole grain potato chips, lightly crushed (I left them whole)
3/4 Pound blue cheese crumbles
Parsley, dried or fresh, for garnish

Directions:

Place a large pot over medium-high heat with the extra virgin olive oil. Add the ground chicken and break it up, lightly browning it for 5 minutes. (Since I boiled and shredded my chicken I eliminated this step and just added the veggies to the pot. You will need a little more olive oil if you do it this way)

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes.

(I added the shredded chicken after I cooked the veggies down but before I added the stock) 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 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. (If you don’t have a broiler just use your oven and they’ll turn out the same)
Either top the chili with chips or serve chips on the side. I served them on the side because I didn’t want them to get soggy.

Recipe Source: Rachael Ray

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