Great Spicy Chilli for cold weather days, really warms you up.
- 1 bay leaf
- 1 large onion chopped
- salt and freshly ground black pepper
- 1 15-oz can tomato sauce
- 2 tablespoons extra virgin olive oil (evo
- 2 lbs ground chicken breast (all white m
- 1 large carrot peeled and finely chopped
- 3 ribs celery finely chopped
- 5 large cloves garlic cloves, chopped
- 1 tablespoon smoked paprika (you can substi
- 1.5 cups chicken stock
- 1/4 cup buffolo sauce (up to1/2 cup) depending on how hot you like it
- 1 15-oz can crushed tomatoes
- 1 7-oz bag yellow corn chips regular or baked
- 3/4 lbs blue cheese crumbled, such as maytag blue ( i use spicy jack cheese)
- 1/2 cup flat leaf (italian) parsley leaves chopped (a couple of handfuls)
- Carbohydrate 58.56372 g
- Cholesterol 258.34 mg
- Fat 65.0172975 g
- Fiber 8.84165010458231 g
- Protein 66.958385 g
- Saturated Fat 23.9904945 g
- Serving Size 1 1 Serving (777g)
- Sodium 2880.4745 mg
- Sugar 49.7220698954177 g
- Trans Fat 4.6811795 g
- Calories 1064 calories
Step-by-step
- Preheat broiler to high.
- Place a large pot over medium-high heat and add about two turns of the pan of EVOO, about one tablespoon.
- Add the ground chicken and 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 corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, . 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.
Broiler Timing and Cheese Control
Watch the oven closely when melting blue cheese or spicy jack onto corn chips under a high broiler. Two to three minutes is the strict limit before the edges of the chips scorch and the cheese separates into an oily pool. Pull the baking sheet out the moment the dairy bubbles and browns.
Maximizing Chicken Searing
Ground chicken lacks natural fat compared to beef, meaning it dries out easily. Brown the meat thoroughly over medium-high heat for five to six minutes, breaking it apart continuously with a wooden spoon. Scraping the bottom of the pot after adding chicken stock releases the fond, building a rich base without extra grease.
Balancing Heat and Crunch
Buffalo sauce brings acidity and capsaicin that cut through dense proteins. Layering those flavors requires structural contrast. Top each steaming bowl with the warm, cheese-covered corn chips just before serving so the chips retain structural integrity against the thick tomato and stock liquid.
