Buffalo Chicken Chili Rachael Ray's

By á-46793

Ingredients

• 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
• 1/4 to 1/2 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

Details

Adapted from rachaelrayshow.com

Preparation

Step 1

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