Buffalo Chicken & Barley Chili

• 1 Tablespoon Olive Oil
• 1 pound Ground Chicken Breast
• 1 Tablespoon Smoked Paprika
• 1 dash Salt
• 2 whole Medium Carrots, Finely Chopped
• 3 stalks Celery Finely Chopped
• 1 whole Medium Onion, Finely Chopped (I Used A Red Onion, But Whatever You Have Is Fine)
• 4 cloves Garlic, Minced
• 2 cups Chicken Stock
• 1/3 cups Franks Red Hot Sauce (Original)
• 14-1/2 ounces, weight Can Of Petite Diced Tomatoes (crushed Is Fine Too)
• 15 ounces, weight Can Of Tomato Sauce
• 1/2 cups Quick-cooking Barley

1. Heat a large pot over medium-high heat, then add the olive oil. Add the ground chicken. Brown it, while breaking it up into smaller pieces (about 5 or 6 minutes). Stir in the smoked paprika and a dash of salt. Add in the carrots, celery, onion, and garlic. Stir often and cook for about 5 minutes. Pour in the chicken stock and Frank's Red Hot Sauce. Add the tomatoes and tomato sauce. Bring to a bubble and add the barley. Simmer for 15-20 minutes, or until veggies are tender. Serve with cornbread or tortilla chips.
2. Tip: A little blue cheese stirred into the chili is also quite tasty.

olive oil, chicken, paprika, salt, carrots, celery, onion, garlic, chicken, tomatoes, tomato sauce, quickcooking

Taken from tastykitchen.com/recipes/soups/buffalo-chicken-barley-chili/ (may not work)