Buffalo Chicken Chili


  • 2 Tbs Olive oil
  • 2lbs Ground chicken
  • 2 large carrots, peeled & finely chopped
  • 1 large onion, chopped
  • 4 ribs celery, finely chopped
  • 4 cloves garlic, chopped
  • 1 Tbs smoked paprika
  • 1 Bay leaf, fresh or dried
  • Salt & Pepper
  • 2 cups chicken stock
  • 1/2 cup hot sauce (I use about 1/4 cup because I like it mild)
  • 1 can tomato sauce (15oz)
  • 1 can stewed, fire roasted or crushed tomatoes
  • 1 bag tortilla chips


  1. Large pot oven medium-high heat with olive oil, add ground chicken and break up, lightly brown it for 5 minutes.
  2. Add carrots, onion, celery, garlic, paprika and bay leaf, salt & pepper. Stirr frequently, about 7-8 minutes. Add chicken stock and scrape up any brown bits on bottom.
  3. Add hot sauce, tomato sauce and stewed tomatoes, bring up to a bubble. Simmer for 8-10 minutes.
  4. Serve with chips.

~Recipe via Rachael Ray

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