Buffalo Turkey Chili
1 tbs olive oil
1 lb. ground turkey
2 ribs of celery
1 bay leaf
1 tbs paprika
1 cup chicken stock
1 8 oz can of tomato sauce
1 15 oz can stewed tomatoes, drained, juices reserved
1/4 cup hot sauce (I like Frank's for this)
salt & pepper
Recipe inspired by Rachael Ray.
Put the olive oil in a pot and heat over medium-high heat. Add the turkey, and brown, breaking up the turkey as it cooks. When the turkey is browned, add the bay leaf, paprika, salt, pepper, onion, carrot, and celery, and saute for 7-8 minutes. Add the cup of chicken stock to deglaze the pan. Add the tomato sauce and hot sauce. My stewed tomatoes came sliced, so I broke them up with my hands as I added them to the pot; feel free to chop or puree them, depending upon how chunky you like your tomatoes. Stir. If the mixture seems too thick, add some of the liquid from the stewed tomatoes. Bring up to a bubble and simmer for about 8 minutes to let the flavors meld.
Serving suggestion: make some Jiffy corn muffins. Crumble a muffin into a bowl, top with chili, and add some shredded cheese. Instead of shredded cheese, you could use bleu cheese crumbles, or a little bleu cheese or ranch dressing. Enjoy!