Buffalo Chicken Chili Rachael Ray's

Buffalo Chicken Chili   Rachael Ray's

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon extra-virgin olive oil (EVOO)

  • 2

    tablespoons butter

  • 2

    pounds all-white meat ground chicken breast or ground pork

  • 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 (you can substitute with chipotles or chipotle chili powder)

  • 1

    bay leaf

  • Salt and freshly ground black pepper

  • 2

    cups chicken stock

  • ¼ to ½

    cup hot sauce, depending on how hot you like it

  • 1

    15-ounce can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what you have)

  • 1

    15-ounce can crushed tomatoes blue cheese crumbles flat leaf parsley leaves, chopped


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 ground chicken. Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes. 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. When serving top with blue cheese and parsley


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