Ingredients: 1 to taste salt and pepper 0.25 Cup tabasco or more if you like it hotter 15 Ounce(wt)s tomatoes, crushed 7 Ounce(wt)s corn chips, blue 0.5 Cup parsley, flat-leaf chopped
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Directions:
Preheat oven to 375 degrees or broiler to medium
Place a large pot over medium-high heat, add 1 turn of the pan of oil, 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 to 6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3 to 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 to 10 minutes to let the flavors come together.
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 to 5 minutes. If using the broiler, 2 to 3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.
Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips. |