Rachael Ray'S Buffalo Chicken Chili - cooking recipe

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)

Preparation

Preheat oven to 375\u00b0F 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.