Buffalo Chicken Chili Mac For Olympians Rachael Ray Recipes

CHILI MAC

Steps:

• In a large pot, boil pasta until al dente.
• Meanwhile, in a big, deep pot, brown beef in oil over medium high heat. Add onions, peppers, and garlic. Season meat mixture with chili powder, cumin, cayenne, and salt. Cook together 5 minutes, stir in beer or broth, and reduce liquid by half, 2 minutes. Stir in tomatoes and simmer for 10 minutes.
• Drain pasta. Add hot pasta to chili pot and stir to coat pasta evenly. Remove from heat and garnish big bowlfuls of chili mac with chopped scallions.

BUFFALO CHICKEN CHILI

Steps:

• Marinate chicken breasts in 3 T hot sauce overnight.
• Melt the butter in large skillet.
• Cut the chicken into half-inch cubes and dredge in the flour.
• Saute them in skillet until golden brown.
• Add celery and continue to simmer for 2-3 more minutes.
• Add 1/2 cup hot sauce to skillet mixture, mix well.
• Add beer to chicken mixture, mix well.
• Add beans and mayonnaise.
• Bring to a boil and then reduce to a simmer, partially covered, until chicken is done, about 20-30 minutes.
• Ladle into bowls and sprinkle with crumbled blue cheese, if desired.

BUFFALO CHICKEN CHILI

Steps:

• Heat a Dutch oven over medium heat. Add about 1 tablespoon of olive oil and let heat. Add carrots and cook until softened slightly, 5-7 minutes.
• Add onion, celery, and garlic. Season with salt and pepper and cook until softened about 10 minutes.
• Add beans, tomatoes, beer and ranch seasoning. Stir.
• Whisk the chicken broth and cornstarch together in a liquid measuring cup until the cornstarch is dissolved. Pour the mixture into the pot and stir to combine.
• Bring to a boil over high heat, then adjust head and let simmer for about 10 minutes until thickened.
• Add the chicken, Buffalo sauce and corn. Simmer for 5 minutes or until heated through.
• Taste and season with salt and pepper if needed.
• Ladle into bowls and garnish with chopped parsley and blue cheese crumbles.

RACHAEL RAY'S BUFFALO CHICKEN CHILI

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.

BUFFALO CHICKEN CHILI

Steps:

• Heat olive oil and butter in a large pot over medium-high heat. Place chicken in the pot. Cook and stir 7 to 10 minutes, until chicken is no longer pink. Stir in the carrot, onion, celery, garlic, chili powder, cumin, paprika, and salt and pepper, and cook and stir until the onion is translucent and the vegetables are beginning to soften, 3 to 4 more minutes.
• Stir in the hot sauce, tomato sauce, crushed tomatoes, and white and red kidney beans. Bring to a boil, and simmer over medium-low heat about 1 hour, until the vegetables are tender and the flavors have blended.

SLOPPY BUFFALO JOES-RACHAEL RAY

Steps:

• Heat a large skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, hot sauce, tomato sauce and stock. Pour into the pan and stir to combine. Simmer a few minutes more. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

BUFFALO CHICKEN SANDWICHES (RACHAEL RAY STYLE)

Steps:

• preheat indoor grill to it's recommended setting for chicken breasts.
• Sprinkle chicken breasts with salt, pepper, cumin, chili powder, and paprika on both sides. drizle with olive oil and rub to evenly distribute. Place on preheated grill, and cook for 3-5 minutes, or until juices run clear (depending on thickness of chicken breasts).
• While chicken is cooking, combing bleu cheese, sour cream, and sliced scallions. Set aside.
• In a small sauce pan, combine pepper sauce and butter over low heat, and allow butter to melt.
• Preheat griddle or non stick skillet over med-med high heat. Slice sandwich rolls, and place them cut side down on the skillet. Allow to toast until lightly browned. Remove from skillet.
• To assemble, spread the bun bottoms with the bluecheese mixture. Take a chicken breast and coat it in the hot pepper sauce, then place on the bottom bun. Add top bun.