RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1176
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| Recipe Name: |
Buffalo Chicken Chili |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Soup |
Used in Baskets: |
No |
| Base: |
Poultry |
Kosher: |
No |
| Ethnicity: |
SouthWest |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
375 |
Approx. Cost/Serving: |
$6.33
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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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. |
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| Nutrition per Serving: |
| Calories: |
3272 |
Total Carbs: |
94.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
131.5 |
Fat: |
39.5 |
Protein: |
72.50 |
| Fiber: |
4.79 |
Sodium: |
729.25 |
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