Buffalo Chicken Chili

Buffalo Chicken Chili
4 servings

    2 pound ground chicken
    1 tablespoon oil
    1 onion, diced
    1/2 cup celery, sliced
    1/2 cup carrots, diced
    2 cloves garlic, chopped
    1 teaspoon cumin, toasted and ground
    1 beer
    .5c cream or milk
    1 (15 ounce) can diced tomatoes
    1 (15 ounce) can cannellini beans, drained and rinsed
    1 teaspoon paprika
    1/2 teaspoon oregano
    1/4 teaspoon cayenne
    1 small bottle Frank's Red Hot
    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 carrots 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.