Buffalo Chicken Chili

I think I added more broth than this in my version so it was more of a soup than a chili.

This original recipe comes from the website, Closet Cooking, which is absolutely fantastic.  This is not the last time you will see me referencing that site.

1 lb. ground chicken

1 Tbsp. oil

1 onion, diced

1/2 c. celery, sliced

1/2 c. carrots, diced

2 cloves garlic, chopped

1 tsp. cumin

1 c. beer or chicken broth

1 - 15 oz can diced tomatoes

1 - 15 oz can cannellini beans, drained and rinsed

1 tsp. paprika

1/2 tsp. oregano

1/4 tsp. cayenne

1/2 c. hot sauce (or to taste)

salt and pepper to taste

crumbled blue cheese to taste

Cook the chicken in a large pan over medium heat and set aside.  Heat the oil in the pan, add the onions, celery, and caroots and cook until tender, about 10-15 minutes.  Add the garlic and cumin and cook until fragrant, about a minute.  Add the beer or broth and deglaze the pan.  Add chicken, tomatoes, beans, paprika, oregano, cayenne and hot sauce and simmer for 15 minutes.  Serve topped with crumbled blue cheese to taste.