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, beans, 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.

Remove from the oven and sprinkle with the chopped parsley.

Top each serving of buffalo chicken chili with a few corn chips or tortillas.

 

Mmmmm... Buffalo... Oh wait, I live here.

 

That's good stuff. I've got a similar recipe I use - but I really put the heat to it. Comes in handy in the winter.

 

Good Pic Chief....

 

yummy !!

 

I showed this to my wife and we were gonna make it and throw in some green chiles... till she saw the post of the after affects Chief

 

, still looks tasty. That pic is hilarious.

 

I used a version of Dr. Evil's chili when I owned a bar up at Sugarloaf, Maine back in 92-93. We served it mild, medium, hot, and "wipe your *** with a snowball"....

Good stuff, but oh the horror the next day! Can't describe it any better than that picture.

 

I'm workin it I will have some

 

BTW Chief, thats not my recipe...I can barely make toast. Its definitely worth making - easy to make and its good.