Rachael Ray's Buffalo Chicken Chili

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!

• Ready In: 45 mins
• Serves: 4

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)

Directions

1. Preheat oven to 375°F or broiler to medium.
2. Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter.
3. Once the butter has melted and the pot is hot, add the ground chicken.
4. 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.
6. Cook, stirring frequently, for about 3-4 minutes.
7. Add the chicken stock and scrape up any brown bits on the bottom of the pot.
8. Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble.
9. Simmer for 8-10 minutes to let the flavors come together.
10. While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.
11. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes.
12. If using the broiler, 2-3 minutes should do the trick.
13. Remove from the oven and sprinkle with the chopped parsley.
14. Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.