buffalo chicken chili by Amanda

This is one that was on Good Morning America it is one that Rachel Ray makes. I thought it would be good for fall.

Ingredients
* 1 tablespoon extra-virgin olive oil (EVOO)
* 2 tablespoons butter
a.. 2 pounds all-white meat ground chicken breast
b.. 1 large carrot, peeled and finely chopped
c.. 1 large onion, chopped
d.. 3 ribs celery, finely chopped
e.. 5 large cloves garlic, chopped
f.. 1 tablespoon smoked paprika (you can substitute with chipotles or
chipotle chili powder)
g.. 1 bay leaf
h.. Salt and freshly ground black pepper
i.. 2 cups chicken stock
j.. 1/4-1/2 cup hot sauce, depending on how hot you like it
k.. 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 you have)
l.. 1 15-ounce can crushed tomatoes
m.. 1 7-ounce bag yellow corn chips
n.. 1 7-ounce bag blue corn chips
o.. 3/4 pound blue cheese, crumbled, recommended type Maytag Blue
p.. 1/2 cup flat-leaf parsley leaves, chopped (a couple of handfuls)


Preparation
1.. Preheat oven to 375°F or broiler to medium

Place a large pot over medium-high heat, add 1 turn of the pan of EVOO,
about 1 tablespoon, 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 in to 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.

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.

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