Buffalo Chicken Chili

Ingredients:

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

Directions:

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.