Buffalo Chicken Chili

Buffalo Chicken Chili

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

1. Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 Tbs., 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 into 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.

2. 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.

3. Top each serving of buffalo chili with a few blue cheese-topped corn chips.