Buffalo Chicken Chili by Rachael Ray

Contributed by Nat :)

• 2 tablespoons extra virgin olive oil (EVOO)
• 2 pounds ground chicken
• 2 large carrots, peeled and finely chopped
• 1 large onion, chopped
• 4 ribs celery with leafy tops, finely chopped
• 4 cloves garlic, chopped
• 1 tablespoon smoked sweet paprika
• dried
• Salt and freshly ground black pepper
• 2 cups chicken stock
• 1/2 cup hot sauce
• 1 can tomato sauce (15 ounces)
• crushed tomatoes (15 ounces)
• A handful of flat leaf parsley, chopped

Place a large pot over medium-high heat with the EVOO, 2 turns of the pan. Add the ground chicken and break it up, lightly browning it for 5 minutes.

Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently, for about 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.

Add the hot sauce, tomato sauce and the stewed, fire-roasted or crushed tomatoes to the chili and bring up to a bubble. Simmer for 8-10 minutes more to let the flavors come together.

(I like to serve it topped with some blue cheese crumbles & Jiffy cornbread biscuits.)