Buffalo Chicken Chilli

Ingredients

• 2 tablespoons extra virgin olive oil (EVO
• 2 lbs ground chicken breast (all white m
• 1 large carrot peeled and finely chopped
• 1 large onion chopped
• 3 Ribs celery finely chopped
• 5 large cloves garlic cloves, chopped
• 1 tablespoon smoked paprika (you can substi
• 1 bay leaf
• Salt and freshly ground black pepper
• 1.5 Cups chicken stock
• 1/4 Cup buffolo sauce (up to1/2 cup) depending on how hot you like it
• 1 15-oz can tomato sauce
• 1 15-oz can crushed tomatoes
• 1 7-oz bag yellow corn chips regular or baked
• 3/4 lbs blue cheese crumbled, such as Maytag Blue ( I use spicy jack cheese)
• 1/2 cup flat leaf (Italian) parsley leaves chopped (a couple of handfuls)

Instructions

1. Preparation
2. Preheat broiler to high.
3. Place a large pot over medium-high heat and add about two turns of the pan of EVOO, about one tablespoon.
4. Add the ground chicken and brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
5. Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper. Cook, stirring frequently, for about 3-4 minutes.
6. 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.
7. While the chili is simmering, spread the yellow corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, . If using the broiler, 2-3 minutes should do the trick. Remove from the oven and sprinkle with the chopped parsley.
8. Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.