Tonight for dinner for reason I was dying for Rachael Ray’s Buffalo Chicken Chili. So much so that Tommy is out for the evening. I am home alone, but I still made it. Actually, scratch that, I am waiting for it to simmer for 8-10 minutes, so this will be quick. I think it is the slight chill (ha – it is 73 degrees) in the air.
I made this last year and it was enough for dinner for that evening for several of us and I was able to freeze it and reheat it for another full meal later.
I was going to insert a picture here, but I’ll be honest, they all were pretty unappetizing looking. So take my word for it -if you like spicy chili, you will like this.
- 1 tablespoon extra-virgin olive oil (EVOO)
- 2 tablespoons butter
- 2 pounds all-white meat ground chicken breast
- 1 large carrot, peeled and finely chopped
- 1 large onion, chopped
- 3 ribs celery, finely chopped
- 5 large cloves garlic, chopped
- 1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 cups chicken stock
- 1/4 to 1/2 cup hot sauce, depending on how hot you like it
- 1 15-ounce 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 you have)
- 1 15-ounce can crushed tomatoes
- 1 7-ounce bag yellow corn chips
- 1 7-ounce bag blue corn chips
- 3/4 pound blue cheese, crumbled, recommended type Maytag Blue
- 1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)
Yields: 4 servings
Preheat oven to 375°F or broiler to medium
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.
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.
Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.
So now for my faves from last week.
Loving this moss letter tutorial featured on Crafty Southern Mama.
My next faves are cupcake related (imagine that) all featured on Cupcakes Take the Cake.
Do you not LOVE these onesies??? I mean, they are cupcakes AND onesies. Presh. From Etsy Shop Yummy Wear Diaper Cakes.
Utter cuteness – cake pops that look like miniature ice cream bars from Pop Bakery.
As you all know, I LOVE a double entendre. These cupcakes are a “sweet tooth.” Ha!!! From Erica Sweet Tooth a baking dental student.
For those of you who love the onesie stickers, Tip Junkie offered a free printable on her blog from Parties by Hardie. They come in blue, red, pink and purple.
Don’t people who come up with some of these crafts just kill you? How is it possible that someone can see paint chips and think, “that would make a perfect chandelier”? Loving this ombre one from Hey Gorgeous.
Side note, I have a funny story about Ombre. A few weeks ago I was at dinner with Jane, Lindsey and Ashley and I said something about “gradiating colors from light to dark, you know, chambray.” Kind of like ombre, right? Luckily, no one laughed at me. Too hard.
I heart felt flowers. I wish I could make them and wear the in my hair and not look like a 12 year old. Which I totally would. But I love this this wreath featured on Nest of Posies. I want. (See more wreath ideas at Tatertots and Jello.)
That’s it for last week. I already have so many fun faves for this one!