Smoky Buffalo-Style Chicken or Turkey Chili Bowls
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 tablespoons extra virgin olive oil
- 2 lbs ground chicken or 2 lbs turkey breast
- 2 carrots, chopped
- 3 -4 stalks celery, with leafy tops finely chopped
- 1 onion, chopped
- 4 garlic cloves, chopped
- salt and pepper
- 8 ounces chipotle chiles in adobo (small can)
- 15 ounces can tomato sauce
- 2 cups chicken stock
- 1 couple of handfuls thin blue-corn tortilla chips, such as Xochitl brand, lightly crushed
- 1 cup shredded monterey jack pepper cheese
- 3⁄4 cup blue cheese, crumbles
- about a palmful picked jalapeno chile pepper rings
directions
- Heat the olive oil, 2 turns of the pan, in a soup pot over medium-high heat. Add the meat and cook to brown, stirring to crumble. Add the carrots, celery, onion and garlic; season with salt and pepper. Cook over medium heat, stirring occasionally, until the vegetables are softened, 10 minutes or so.
- Place the chipotles and adobo sauce in a food processor or blender and puree. Spoon 2 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce. (Scoop the remaining pureed chipotle into a small, resealable plastic bag, then mark the bag and freeze - the next time you need chipotle, just cut off the piece.).
- When the vegetables are tender, stir in the chipotle-tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors.
- Meanwhile, switch on the broiler and position a rack in the center of the oven. Arrange 4 bowls on a baking sheet and fill with the buffalo chili. Top with an even layer of the torilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips.
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RECIPE SUBMITTED BY
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