Best 2 Rachael Rays Buffalo Chicken Chili Recipes

Buffalo chicken chili is a popular dish that combines the flavors of buffalo chicken wings and chili. It is a hearty and flavorful meal that is perfect for a cold winter day or a game day party. With so many variations of the recipe available, finding the best one can be daunting. This article will provide a comprehensive overview of the different elements that make up a great buffalo chicken chili, as well as some tips for creating your own unique version.

Let's cook with our recipes!

RACHAEL RAY'S BUFFALO CHICKEN CHILI

Rachael Ray's Buffalo Chicken Chili image

Watched this recipe on TV, my daughter wanted to try it! It looked Yum-o. We did and my husband who is the worst for new food liked it!

Provided by Robinsoz

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
2 lbs ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
5 large garlic cloves, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
salt & freshly ground black pepper
2 cups chicken stock
1/4-1/2 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)
1 (15 ounce) can crushed tomatoes
1 (7 ounce) bag corn chips
1 (7 ounce) bag blue corn tortilla chips
3/4 lb blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat leaf parsley, chopped (a couple of handfuls)

Steps:

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.

Nutrition Facts : Calories 1277.9, Fat 64.4, SaturatedFat 24.3, Cholesterol 214.3, Sodium 3266.1, Carbohydrate 94, Fiber 10.9, Sugar 15.3, Protein 84.4

BUFFALO CHICKEN CHILI MAC FOR OLYMPIANS - RACHAEL RAY

Buffalo Chicken Chili Mac for Olympians - Rachael Ray image

I haven't made this yet, but I saw it on the Rachael Ray show yesterday and it sounds delicious! She concocted this recipe for the US Olympics team.

Provided by Sommer_K

Categories One Dish Meal

Time 45m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil (EVOO)
1 1/2 lbs boneless skinless chicken breast halves
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
5 large garlic cloves, finely chopped
1 tablespoon smoked paprika
1 bay leaf
1 teaspoon salt
1 teaspoon ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 (15 ounce) can crushed tomatoes
1 lb whole wheat elbow macaroni
1/2 cup monterey jack pepper cheese
2 scallions, root ends removed and thinly sliced

Steps:

To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn't frozen through. This will let you cut it up quickly into small pieces.
Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
Sprinkle the chopped scallions over the top and watch this one disappear in no time.

Tips:

To make the chili even more flavorful, use a combination of chicken stock and beer as the liquid.
If you like a spicy chili, add an extra tablespoon or two of chili powder or cayenne pepper.
Use a variety of beans in the chili for added flavor and texture. Black beans, kidney beans, and pinto beans are all good choices.
Shred the chicken yourself for the best texture. Rotisserie chicken is a great option, but you can also use leftover chicken from a roasted chicken or chicken breasts that you've cooked in a slow cooker.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, avocado, or tortilla chips.

Conclusion:

Rachael Ray's Buffalo Chicken Chili is a delicious and easy-to-make recipe that's perfect for a weeknight dinner or a game day party. With its bold flavors and hearty ingredients, this chili is sure to be a hit with everyone who tries it. So next time you're looking for a new chili recipe, give this one a try. You won't be disappointed!