2 tbsp EVOO
2 lbs ground chicken breast
1 large carrot, peeled and finely chopped
1 large onion, chopped
3 Ribs celery; finely chopped
5 large cloves garlic
1 tablespoon smoked paprika
1 bay leaf
Salt and freshly ground black pepper
1.5 Cups chicken stock
1/4-1/2 Cup buffalo sauce
1 15-oz can tomato sauce
1 15-oz can crushed tomatoes
Tortilla chips
3/4 lbs blue cheese; crumbled
1/2 cup parsley leaves, chopped

Preheat broiler to high.

Place a large pot over medium-high heat and add about two turns of the pan of EVOO, about one tablespoon.

Add the ground chicken and 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 corn chips out on a cookie sheet. Top with the crumbled blue cheese and transfer to the oven to melt the cheese, . 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.