2 tbsp EVOO
\n2 lbs ground chicken breast
\n1 large carrot, peeled and finely chopped
\n1 large onion, chopped
\n3 Ribs celery; finely chopped
\n5 large cloves garlic
\n1 tablespoon smoked paprika
\n1 bay leaf
\nSalt and freshly ground black pepper
\n1.5 Cups chicken stock
\n1\/4-1\/2 Cup buffalo sauce
\n1 15-oz can tomato sauce
\n1 15-oz can crushed tomatoes
\nTortilla chips
\n3\/4 lbs blue cheese; crumbled
\n1\/2 cup parsley leaves, chopped
\n
\nPreheat broiler to high.<\/p>\n
Place a large pot over medium-high heat and add about two turns of the pan of EVOO, about one tablespoon.<\/p>\n
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.<\/p>\n
Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.<\/p>\n
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.<\/p>\n
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.<\/p>\n
Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.<\/p>\n","protected":false},"excerpt":{"rendered":"
2 tbsp EVOO 2 lbs ground chicken breast 1 large carrot, peeled and finely chopped 1 large onion, chopped 3 Ribs celery; finely chopped 5 large cloves garlic 1 tablespoon smoked paprika 1 bay leaf Salt and freshly ground black pepper 1.5 Cups chicken stock 1\/4-1\/2 Cup buffalo sauce 1 15-oz can tomato sauce 1 […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5,15],"tags":[],"class_list":["post-120","post","type-post","status-publish","format-standard","hentry","category-main-course","category-soup"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/120","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=120"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/120\/revisions"}],"predecessor-version":[{"id":2866,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/120\/revisions\/2866"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=120"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=120"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=120"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}