Buffalo Chicken Chili

This is another modified Rachel Ray recipe. You feel like you’re eating buffalo wings but much healthier! If you want to unhealthy it a bit, serve with Fritos, sour cream and a beer!!!

1 T olive oil
2 T butter
2 lbs ground chicken
1 large carrot, finely diced
3 ribs of celery, finely diced
5 cloves of garlic, minced
1 T smoked mild paprika
1 bay leaf
2 t kosher salt
1/4-1/2 cup Frank’s hot sauce (to taste)
1- 15 oz. can tomato sauce
1- 15 oz. can crushed tomatoes or fire-roasted diced tomatoes
1 bunch cilantro, chopped

blue cheese crumbles
shredded lettuce
shredded carrots
sliced celery
sour cream?

Heat the olive oil and butter over medium heat in a large pan and add the chopped vegetables; I cook those for about 10 minutes or until lightly browned and softened. Add the paprika and stir to coat the veg. Add the chicken to the veg and increase heat to high; cook the chicken, breaking up with a wooden spoon. Add both types of canned tomatoes, salt, hot sauce and bay leaf. Combine and simmer for about 10-15 minutes covered. Add the cilantro right before serving. Top as desired.

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