2 Tbsp olive oil
2 pounds ground chicken
2 large carrots, peeled and finely chopped
1 large onion, chopped
4 celery ribs, chopped
4 garlic cloves, chopped
1 Tbsp sweet smoked paprika
1 bay leaf
salt and pepper
2 cups chicken stock
1/2 cup franks hot sauce
15 oz can tomato sauce
15 oz can stewed or crushed fire-roasted tomatoes, with juices
whole grain tortilla chips, lightly crushed
3/4 pound blue cheese crumbles
1. Heat oil in large pot over medium-high heat. Add chicken and cook until it's lightly browned, breaking it up with a wooden spoon as it cooks. Add carrots, onions, celery, garlic, paprika, and bay leaf, salt and pepper. Cook, stirring frequently for 7 to 8 minutes, then add chicken stock and stir to scrape up any brown bits on bottom of pan. Add hot sauce, tomato sauce, and tomatoes, and bring the chili to a bubble. Simmer for 8 to 10 minutes more to bring flavors together. Discard bay leaf before serving.
2. While chili is simmering, preheat broiler. Spread chips on a baking sheet and top with blue cheese. Broil until cheese melts, 2 to 3 minutes.
3. Top each serving of chili with few blue-cheese chips.