Buffalo Chicken Chili

Buffalo Chicken Chili

Buffalo Chicken Chili


2 tablespoons extra virgin olive oil

2 pounds ground chicken

2 carrots, chopped

3 – 4 stalks celery, finely chopped

1 onion, chopped

4 cloves garlic, chopped or grated

Salt and pepper

1 small can chipotle chiles in adobo sauce

1 15 ounce can tomato sauce

2 cups chicken stock

blue-corn tortilla chips

1 cup shredded pepper jack cheese

3/4 cup blue cheese crumbles

Pickled jalapeno chile pepper rings


Heat the extra virgin olive oil, 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 to 4 rounded tablespoons into a small bowl and combine with the tomato sauce to make a chipotle-infused tomato sauce.

When the vegetables are tender, stir in the chile-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 tortilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips.

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