Best 3 Buffalo Chicken Chili Mac For Olympians Rachael Ray Recipes

Buffalo chicken chili mac is a hearty and flavorful dish that combines the classic flavors of buffalo chicken dip, chili, and mac and cheese. This dish is perfect for a game day party or a cozy night in. The recipe is easy to follow and can be tailored to your own taste preferences. You can make it as spicy or mild as you like, and you can add your favorite toppings. The article includes recipes for all three components of the dish: the buffalo chicken, the chili, and the mac and cheese. The buffalo chicken is made with boneless, skinless chicken breasts that are coated in a spicy sauce and then baked in the oven. The chili is made with ground beef, tomatoes, beans, and spices. The mac and cheese is made with elbow macaroni, cheese sauce, and milk. Once all three components are cooked, they are combined and served.

Here are our top 3 tried and tested recipes!

CHILI MAC

Chili Mac image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 8 servings

Number Of Ingredients 14

Ingredients

1 pound corkscrew shaped pasta with lines or elbows with lines
2 pounds ground sirloin
2 tablespoons (2 turns around the pan in a slow stream) extra-virgin olive oil
1 sweet onion, chopped
2 jalapeno peppers, seed and chopped
4 cloves garlic, chopped
3 tablespoons (1 1/2 palm fuls) dark chili powder
2 tablespoons (1 palm ful) cumin
2 tablespoons cayenne pepper sauce
Coarse salt
1 cup beer or beef broth
1 (28-ounce) can diced tomatoes in juice
1 (14-ounce) can crushed tomatoes
Chopped scallions, for garnish

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.

BUFFALO CHICKEN SANDWICHES (RACHAEL RAY STYLE)

Buffalo Chicken Sandwiches (Rachael Ray Style) image

Grilled chicken breast sandwiches with spicy buffalo sauce and cool bleu cheese sauce. My hubby's favorite sandwich

Provided by abilderback1978

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

4 boneless skinless chicken breasts
1/3 teaspoon cumin
1/3 teaspoon chili powder
1/3 teaspoon paprika
salt
pepper
1 teaspoon olive oil
4 ounces blue cheese, crumbles
8 ounces reduced-fat cream cheese
2 scallions, thinly sliced
1/2 cup cayenne pepper sauce
1 tablespoon butter
4 sandwich buns

Steps:

preheat indoor grill to it's recommended setting for chicken breasts.
Sprinkle chicken breasts with salt, pepper, cumin, chili powder, and paprika on both sides. drizle with olive oil and rub to evenly distribute. Place on preheated grill, and cook for 3-5 minutes, or until juices run clear (depending on thickness of chicken breasts).
While chicken is cooking, combing bleu cheese, sour cream, and sliced scallions. Set aside.
In a small sauce pan, combine pepper sauce and butter over low heat, and allow butter to melt.
Preheat griddle or non stick skillet over med-med high heat. Slice sandwich rolls, and place them cut side down on the skillet. Allow to toast until lightly browned. Remove from skillet.
To assemble, spread the bun bottoms with the bluecheese mixture. Take a chicken breast and coat it in the hot pepper sauce, then place on the bottom bun. Add top bun.

Nutrition Facts : Calories 511.4, Fat 26, SaturatedFat 13.6, Cholesterol 135.1, Sodium 1781.5, Carbohydrate 27.9, Fiber 1.4, Sugar 6.7, Protein 40.1

RACHAEL RAY'S BUFFALO CHICKEN CHILI

Rachael Ray's Buffalo Chicken Chili image

Watched this recipe on TV, my daughter wanted to try it! It looked Yum-o. We did and my husband who is the worst for new food liked it!

Provided by Robinsoz

Categories < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 tablespoon extra virgin olive oil (EVOO)
2 tablespoons butter
2 lbs ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 celery ribs, finely chopped
5 large garlic cloves, chopped
1 tablespoon smoked paprika (you can substitute with chipotles or chipotle chili powder)
1 bay leaf
salt & freshly ground black pepper
2 cups chicken stock
1/4-1/2 cup hot sauce, depending on how hot you like it
1 (15 ounce) can tomato sauce (if you have a big can of tomatoes, don't go to the store to get the sauce, it's fine. Just use what)
1 (15 ounce) can crushed tomatoes
1 (7 ounce) bag corn chips
1 (7 ounce) bag blue corn tortilla chips
3/4 lb blue cheese, crumbled, recommended type Maytag Blue
1/2 cup flat leaf parsley, chopped (a couple of handfuls)

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.

Nutrition Facts : Calories 1277.9, Fat 64.4, SaturatedFat 24.3, Cholesterol 214.3, Sodium 3266.1, Carbohydrate 94, Fiber 10.9, Sugar 15.3, Protein 84.4

Tips:

Mise en Place: Before you start cooking, make sure you have all the ingredients and equipment you need. This will help you stay organized and prevent any scrambling later on.
Brown the Ground Chicken: Use a large skillet over medium-high heat. Add the ground chicken and cook, stirring occasionally, until it is browned and cooked through. Drain the excess fat.
Make the Chili Base: In a large pot or Dutch oven, combine the crushed tomatoes, tomato sauce, chili powder, cumin, paprika, oregano, and salt. Bring to a boil, then reduce heat and simmer for 15 minutes, stirring occasionally.
Add the Chicken and Beans: Stir in the cooked ground chicken and drained black beans. Bring the chili back to a simmer and cook for an additional 10 minutes.
Prepare the Mac and Cheese: While the chili is simmering, cook the macaroni according to the package directions. Once the macaroni is cooked, drain it and return it to the pot.
Combine the Chili and Mac and Cheese: Stir the chili into the cooked macaroni. Top with shredded cheese and bake in a preheated oven at 350°F for 15 minutes, or until the cheese is melted and bubbly.
Garnish and Serve: Top the baked Buffalo Chicken Chili Mac with your favorite garnishes, such as chopped green onions, sour cream, or hot sauce. Serve immediately.

Conclusion:

This Buffalo Chicken Chili Mac is a delicious and easy-to-make meal that is perfect for a game day party or a weeknight dinner. It is packed with flavor and protein, and it is sure to be a hit with everyone who tries it. So next time you are looking for a hearty and satisfying meal, give this recipe a try!