Wow, this is really good and packs a powerful kick! I went on the liberal side of the amount of hot sauce and am thrilled with the nice heat this chili brings! I doubled the liquid in the recipe so I could throw in 1 1/2 cups of white beans and 1 1/2 previously roasted and chopped delicata squash.
Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon. Once the the pot is hot, add the ground chicken. 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 and crushed tomatoes, and bring up to a bubble. Simmer for 8-10 minutes to let the flavors come together. Top each serving of buffalo chicken chili with sour cream, blue cheese and corn chips.