This chili recipe is adapted from Rachael Ray. I loved the idea of a spicy buffalo chicken chili but it was lacking something. With a few adjustments and a little tweaking, It is a hearty delicious meal great for a chilly evening. It is also great to serve on game day over tortilla chips, garnished with blue cheese and extra hot sauce on the side.
2 pounds of ground chicken
2 tablespoons extra virgin olive oil
1 cup finely chopped carrots
1 cup finely chopped celery
1 large chopped onion
4 cloves of minced garlic
1 tablespoon smoked sweet paprika
1 bay leaf
2 (15oz) cans of white Cannellini Beans, rinsed and drained
2 cups chicken broth
1/2 cup of Frank’s Hot Sauce
2 (15oz) can crushed tomatoes
Salt and Pepper
Crumbled Blue Cheese for garnish
In a large pot over medium high heat lightly brown the chicken, celery, onions, garlic and carrots in the olive oil for about 5 minutes.
Next add the paprika, salt and pepper and the bay leaf. Continue cooking for about 2 minutes and then slowly add the chicken broth, loosening any bits from the bottom of the pan.
Add the hot sauce, beans, tomatoes, bayleaf and simmer on low for 30 minutes.
Serve as a soup or on top of tortilla chips. Garnish with blue cheese crumbles.