Recipe: Buffalo Chicken Chili

First off, credit where credit is due, Rachel Ray was the base for this recipe. I however went slightly different because, I am lazy and also did not have all the ingredients.

New Ingredients:

• Olive oil
• 2 lbs chicken breast (chunked)
• 1 large carrot (sliced)
• 2 medium onion (sliced)
• 1 bunch celery (sliced) - roughly 6 stalks
• 1 bunch of green onions (sliced)
• 2 jalapeños (diced)
• 2 Tbsp minced garlic
• 1 Tbsp cumin
• 1 bay leaf
• Salt and pepper
• 1/2 cup of Frank's hot sauce
• 28 oz Diced tomato
• 1 cup Chicken broth
• 1 cup of Guinness
• 1 handful of fresh parsley (shredded)
• (Optional) Corn chips
• (Optional) Blue cheese

Directions:
Thoroughly cook the chicken in olive oil over medium heat in a good soup/chili pot. I seasoned the chicken at this time with some salt, pepper, cumin and garlic. Next add the celery, onions (green and white), and carrot. Cook for about 4 to 5 minutes till the veggies start to soften. Next add the broth, Guinness, bay leaf, and parsley and let that simmer till the onions turn clear. Next add the tomatoes, hot sauce and jalapeños and let that simmer for about 10 to 15 minutes.

To serve, I put the slightly crushed corn chips in the bottom of a bowl, covered in chili and crumbled blue cheese.