I'm finally able to admit to myself that I generally like Rachael Ray's recipes. Her personality I could do without most of the time, but I will occasionally watch her show and usually find she has some great tips and is really encouraging for people to use their creativity when cooking rather than strictly follow the recipe.
This Buffalo Chicken Chili is a recipe I've had printed out for a long time but always passed on for one reason or another. I love buffalo wings, but had a hard time imagining how it would translate into a chili. On top of that, it was so hot this summer that eating a spicy chili wasn't high on my list. Then one day a couple of weeks ago, when it started to get cooler, I had the right combination of ingredients in my fridge and pantry that I decided it was time.
We both liked this. I think I liked it more than my husband did. He said he had a hard time deciding what he thought of it because it wasn't really like anything he'd had before. I did change up the original recipe quite a bit, but I think I all were changes I'd keep if I make this again.
Buffalo Chicken Chili
Recipe by Rachael Ray, adapted
Serves 4-6
Prep Time - 15 min
Cook Time - 30 min
INGREDIENTS
1 TBSP olive oil
2 TBSP butter
1 lb shredded rotisserie chicken
1 carrot, shredded
1 onion, chopped
1 rib celery, finely chopped
5 cloves garlic, minced
1 TBSP paprika
1 bay leaf
salt & pepper, to taste
2 cups chicken stock
1/2 cup hot sauce
1 (15 oz) can tomato sauce
1 (15 oz) can fire-roasted diced tomatoes
cheese, for garnish
tortilla chips, for garnish
DIRECTIONS
Heat a large pot over medium-high heat. Add the olive oil and butter. Add the onion, carrot, celery, garlic, paprika, bay leaf, and some salt and pepper. Cook for about 5 min, stirring frequently. Add the shredded chicken and stir. Cook for a couple of minutes, just to get the chicken warm.
Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce, tomato sauce, diced tomatoes, and stir. Simmer for a minimum of 15 min (but 30 is better).
Serve and garnish with cheese (Rachael recommends Blue cheese, but we don't like it so we used some shredded cheddar) and tortilla chips. Use extra chips for dipping.
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