Buffalo Chicken Chili
Ingredients:
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
Directions:
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.
