Ingredients: |
Ingredients: 1 tbsp. olive oil (EVOO)
2 tbsp. butter
2 pounds ground chicken or turkey
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tbsp. smoked paprika
1 bay leaf
Salt and freshly ground pepper
2 cups chicken stock
1/4 to 1/2 cup buffalo hot sauce
1 (15-ounce) can tomato sauce
1 (15-ounce) can crushed tomatoes
1 bag of Fritos
3/4 pound blue cheese, crumbled
1/2 cup flat-leaf parsley leaved, chopped
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Directions: |
Directions:Preheat oven to 375 degrees
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 meat. Brown it, using the back of a wooden spoon (so you don't scratch your pan) to break it up into 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 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 Fritos out on a cookie sheet. Top with the blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes. Remove from the oven and sprinkle with the chopped parsley.
Dish up the chili and add chips YUMMO! |
Personal
Notes: |
Personal
Notes: This is the first recipe I ever made from Rachael Ray. I first downloaded the recipe, November 2007. I read that this is her most down loaded recipe ever. I love this chili and I don't know if it is my favorite thing of all time, but at least it is in the top ten. Sometimes I get a craving for this chili.
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