It's that time of year! Time to win the Ward Chili Cook-Off! This one is different - special, even. I got it from Rachael Ray during an episode of her show I watched at the gym. I couldn't hear her screeching, so I was able to endure the entire recipe. Also, I took out the beer.
2 T. extra virgin olive oil
2 lbs ground chicken (or turkey)
2 large carrots, peeled and finely chopped
1 large onion, chopped
4 ribs celery, finely chopped
4 cloves garlic, chopped
1 T. smoked sweet paprika
1 bay leaf
Salt & freshly ground pepper
2 c. chicken stock
1/2 cup hot sauce (I used Buffalo Wings hot sauce)
1 15-oz. can tomato sauce
1 15-oz. can fire-roasted tomatoes
Crumbled blue cheese (optional)
Place a large pot over medium-high heat with the olive oil. Add ground chicken/turkey and break it up, lightly browning for about 5 minutes.
Add the carrots, onion, celery, garlic, paprika and bay leaf and season with salt and pepper. Cook, stirring frequently for 7-8 minutes. Add the chicken stock and scrape up any brown bits on the bottom of the pot.
Add hot sauce, tomato sauce and fire-roasted tomatoes to the chili and bring it to a boil. Reduce heat and simmer for 10 minutes before serving. Serve with tortilla chips and blue cheese.