Recipe(tried): Buffalo Chicken Chili (slow cooker) (updated - 11/05/06)

Last night for dinner, my kids had a friend over so I decided to tried this adaptation of a dish I saw on Rachael Ray's new show.

She cooks fast, but I cook slow. No personal comments, please! This was "different", but if you like the flavour of chicken wings (Louisisan hot sauce), you will like it, too!

BUFFALO CHICKEN CHILI

1 tablespoon extra-virgin olive oil
1 1/2 pounds all-white meat ground chicken breast (I ground the chicken myself in the food processor...cut into chunks about 1/2 pound at a time, and pulse 3 or 4 times. I then used the processor to chop the carrot and onion, too, so it was worth the cleanup :-)
1 (19 oz) can white kidney beans, drained and rinsed
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 ribs celery, finely chopped
5 large cloves garlic, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
Salt and freshly ground black pepper
1 cup chicken stock
1/4 to 1/2 cup hot sauce, depending on how hot you like it
1 (28 oz) can tomatoes, tomato sauce, or a mixture thereof.

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon. Once 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. Remove mixture to slow cooker.

Add the chicken stock to pan and scrape up any brown bits on the bottom of the pot. Remove to slow cooker. Add the hot sauce, tomato sauce and crushed tomatoes to the slow cooker and stir to combine together.

Cook on low for 4-6 hours.

Serve with tortillas heated up with a bit of melty cheese on top...Rachael suggested blue cheese, but my family prefers some Monterey Jack.

Cheers!

Carolyn!