Buffalo Chicken Chili Mac For Olympians Rachael Ray Food

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.

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:

• 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 MAC FOR OLYMPIANS - RACHAEL RAY

Steps:

• To make cutting the chicken easier, place it into the freezer for about 15 minutes until it firms up slightly but isn't frozen through. This will let you cut it up quickly into small pieces.
• Preheat broiler and place a large pot of salted water over high heat to bring up to a boil for the whole wheat elbow macaroni.
• Place a large pot over medium-high heat and add 2 turns of the pan of EVOO, about 2 tablespoons. Add the chicken bits and brown them, about 5-6 minutes. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and freshly ground black pepper. Cook the veggies, stirring frequently, until tender, 3-4 minutes. Add the chicken stock and scrape up any brown bits from the bottom of the pot. Add the hot sauce and crushed tomatoes, and bring up to a bubble. Simmer the chili for 8-10 minutes to let the flavors come together and thicken it slightly.
• While the chili is simmering, toss the pasta into the boiling salted water and cook until al dente according to package directions. Once cooked, drain the pasta and toss it into the chili, then transfer everything to a casserole dish. Sprinkle the cheeses evenly over the top and place it under the broiler until the cheeses have melted and the top is golden brown, 2-3 minutes.
• Sprinkle the chopped scallions over the top and watch this one disappear in no time.