Buffalo chicken chili

[WeezNCity]

Buffalo chicken chili - Great football food
yields 4 servings

Ingredients
1 tbs extra virgin olive oil
1 tbs of butter
2 lbs. of all-white ground chicken breast
1 lg carrot, peeled & finely chopped
1 lg onion, chopped
3 ribs celery chopped
5 lg cloves garlic chopped
1 tbs smoked paprika or chipotle chili powder
1 bay leaf (remove before serving)
2 cups chicken stock
1/4-1/2 cup hot sauce (depending on how hot you like it)
1 15oz can of tomato sauce
1 15oz can of crushed tomatoes
1 15oz can white beans (optional)
17 oz bag of yellow corn chips
17 oz bag of blue corn chips
3/4 pound blue cheese crumbled
1/2 flat leaf parsley chopped

Preparation
preheat oven to 375 degrees. Place a large pot over med-high heat & add oil & butter. Once melted, add ground chicken, break-up & brown into small pieces, 5-6 minutes. Add carrot, celery, garlic, paprika, bay leaf, and salt & pepper. Cook, stirring frequent about 3-4 Min's. Add chicken stock & scrape up bits from the bottom of pan. Add hot sauce, tomato sauce, and crushed tomatoes. Bring to a bubble, then add beans (optional). Simmer 8-10 Minutes for flavors to come together. while chili simmers, spread chips on baking sheet, top with crumbled blue cheese, heat 3-4 Min's. remove and sprinkle with parsley. Top each serving of buffalo chicken chili with a few blue cheese corn chips.

[KitchenConsultan1]

Good Stuff
This is a good chili. I made it with a few modifications (listed below) but I'm sure it was still really close to the original.

Modifications
I always use Olivio instead of butter. It tastes great (like butter) and has no trans fat or chloresterol.

I made just the sauce (without the meat) then, when it was done, added a hand pulled rotisserie chicken from Sam's club. Their's is by far my favorite, so I use it in almost every one of my chicken recipes.

I used Cholula hot sauce (available soon at Better Way Gourmet) which is a really high quality sauce that tastes great.

I used canned diced tomatoes (instead of crushed) which was purely a personal preference sorta thing.

I opted to use the beans - not one, but TWO cans, and just wouldn't have it any other way. They really complimented the dish well.

I'm not really big on blue cheese so I went with Feta, which I usually use for my chili. It worked well with this one too. Any crumbly cheese should do just fine, but if you really want to stick with the Buffalo wing thing, then blue cheese makes it more authentic for sure.

I decided to make my own nachos (I'll post the recipe later) for several reasons. First, it gave me the option to bake them which is a healthier alternative when compared to most store brands (which are usually fried). Secondly, it gave me the liberty to salt them the way I wanted. That's important since most store brand nachos are usually covered in salt, which may taste good but are certainly not good for you, especially for anyone out there who may have high blood pressure . Lastly, making my own nachos allowed me to control the size and shape of my chips. I thought a large triangle might be awkward eating, like saltine crackers in soup. They rest on the top, then using a downward thrust, one can eventually break the cracker into a nice bite-sized morsel after it reaches the bottom of the bowl. Nuh-uh. I used long nacho slices stacked teepee style in the center. It looked good and was easy eating.

Ah, but what about the cheese? The cheese originally got melted on the nachos. Well, here is a fancy "gourmet" way to do it. Fill the bowl with chili. Add the cheese in an even layer to the top, then using a cooking torch (available soon at Better Way Gourmet) melt the cheese on top of the chili. Garnish with chopped parsley, (which contrasts well against the white cheese backdrop) then teepee stack the nacho slices.

If you really want to set it off, try serving it in a baked potato.

[WeezNCity]

I think you just posted a whole new recipe! I will try it, thanks