A Twist on Rachael Ray

My version of Rachael Ray's Buffalo Chicken Chili:

2 pounds of ground turkey breast (99% lean)
2 tbs. olive oil
2 tbs. butter
3 ribs celery, finely chopped
2 grated carrots
1 large onion, chopped
5 cloves of chopped garlic
1 tbs. paprika
1 can of crushed tomatoes
6 oz. hot wing sauce (I used Frank's brand)
salt and pepper to taste

Brown the turkey in the olive oil and butter. Add the chopped carrots, celery and onion. Cook until tender. Add the garlic, then add the rest of the seasonings. Add salt and pepper to taste. Top with corn chips and crumbled blue cheese. Serve over hot baked potatoes if you wish. Delicious!
My version has turkey instead of chicken and twice the hot wing sauce. You can find Rachael Ray's original version on her official website or the Food Network site. She also serves hers sometimes with a cornbread topping. We all really loved it.