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Buffalo Chicken & Barley Chili
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Description
A chicken chili with barley that has the spicy flavor of chicken wings.
(Recipe adapted from Rachael Ray.)
Ingredients
- 1 Tablespoon Olive Oil
- 1 pound Ground Chicken Breast
- 1 Tablespoon Smoked Paprika
- 1 dash Salt
- 2 whole Medium Carrots, Finely Chopped
- 3 stalks Celery Finely Chopped
- 1 whole Medium Onion, Finely Chopped (I Used A Red Onion, But Whatever You Have Is Fine)
- 4 cloves Garlic, Minced
- 2 cups Chicken Stock
- ⅓ cups Franks Red Hot Sauce (Original)
- 14-½ ounces, weight Can Of Petite Diced Tomatoes (crushed Is Fine Too)
- 15 ounces, weight Can Of Tomato Sauce
- ½ cups Quick-cooking Barley
Preparation
Heat a large pot over medium-high heat, then add the olive oil. Add the ground chicken. Brown it, while breaking it up into smaller pieces (about 5 or 6 minutes). Stir in the smoked paprika and a dash of salt. Add in the carrots, celery, onion, and garlic. Stir often and cook for about 5 minutes. Pour in the chicken stock and Frank’s Red Hot Sauce. Add the tomatoes and tomato sauce. Bring to a bubble and add the barley. Simmer for 15–20 minutes, or until veggies are tender. Serve with cornbread or tortilla chips.
Tip: A little blue cheese stirred into the chili is also quite tasty.
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