INGREDIENTS

  • 1 tablespoon extra-virgin olive oil (EVOO)
  • 2 tablespoons butter
  • 2 lbs all-white meat ground chicken breast
  • 1 large carrot , peeled and finely chopped
  • 1 large onion , chopped
  • 3 celery ribs , finely chopped
  • 5 large garlic cloves , chopped
  • 1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
  • 1 bay leaf
  • salt & freshly ground black pepper
  • 2 cups chicken stock
  • 1/4-1/2 cup hot sauce, depending on how hot you like it
  • 1 (15ounce)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 )
  • 1 (15ounce)can crushed tomatoes
  • 1 (7ounce)bag yellow corn chips
  • 1 (7ounce)bag blue corn chips
  • 3/4 lb blue cheese , crumbled, recommended type Maytag Blue
  • 1/2 cup flat leaf parsley , chopped (a couple of handfuls)

DIRECTIONS

  1. Preheat oven to 375°F or broiler to medium
  2. 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.
  3. While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.
  4. Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.