This recipe is based on one from Rachael Ray. I used to *LOVE* to watch the show “Thirty Minute Meals” after I would get home from work– this was before children and back when we had cable. Anyway, I still had some ground chicken rolling around my freezer, so it seemed like a good time to resurrect this oldie but goodie. I thought I’d share the recipe (with my tweaks) today, in case you wanted a fresh twist on chili to warm you up on these chilly January days and nights!
Buffalo Chicken Chili
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 lb. ground chicken
- 2 carrots, peeled and chopped
- 1 large onion, chopped
- 5 garlic cloves, minced
- 1 heaping teaspoon paprika
- 1 heaping teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups chicken stock
- 1/2 cup hot sauce*
- 2 cups tomato sauce
- 1 cup crushed tomatoes (or, honestly, you can use spaghetti sauce if you have it rolling around)
- Heat extra large skillet (or large pot) over medium-high heat. Add oil and butter. Once butter is melted, add ground chicken and brown.
- Add carrot, onion, garlic, and all spices to browned chicken. Cook for 4 – 5 more minutes, stirring frequently.
- Add chicken stock, hot sauce*, tomato sauce, and crushed tomatoes (spaghetti sauce), and stir well.
- Bring up to a bubble and then allow to simmer for at least ten minutes– it gets better if you let it go even longer!
*We like spice and heat around here and 1/2 cup hot sauce is perfect for us. My kids are NOT sensitive eaters. The original recipe called for 1/4 – 1/2 cup, so you may want to cut back if you like things milder
We really like this ladled up over spaghetti, but I’m sure it’d be equally good with chips or corn bread. Let me know if you give it a try and how you tweak it, if you do– I know almost everyone tweaks chili recipes.