Buffalo Chicken Chili

Heat oil in a large pot over medium-high heat. Add ground chicken; cook, stirring occasionally, until browned and crispy, 6 to 7 minutes. Transfer the chicken to a plate and set aside.

Add onion, carrot and celery to the pot; cook over medium-high heat, stirring occasionally, until the vegetables start to brown, about 3 minutes. Add tomato paste and cayenne; cook, stirring often, for 1 minute. Add 4 cups broth; stir, scraping to loosen browned bits. Stir in beans. Bring the mixture to a boil over high heat. Reduce heat to medium; cook, stirring occasionally, for 10 minutes.

Carefully transfer 2 1/2 cups of the mixture to a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 20 seconds. (Use caution when blending hot liquids.) Pour the pureed mixture back into the pot.

Add the chicken to the pot, along with hot sauce, salt and the remaining 2 cups broth. Bring to a simmer over medium-high heat; reduce heat to medium and cook, undisturbed, for 10 minutes. Remove from the heat.

Ladle 2 cups of the chili into a medium heatproof bowl; add cream cheese and whisk until smooth. Stir the mixture into the chili. Divide the chili among 4 bowls; sprinkle evenly with blue cheese and celery leaves.