Buffalo Chicken Chili

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.

Crockpot Meatballs with Peach Chipotle BBQ Sauce

Crockpot Meatballs with Peach Chipotle BBQ Sauce

Ingredients:

For the meatballs:

1 lb ground pork

1 lb ground turkey

1 egg

3/4 cup panko bread crumbs

1.5 tsp cumin

1.5 tsp chili powder

1 tsp paprika

1 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1 tbsp extra virgin olive oil

1/4 cup beer or broth

For the Peach Chipotle BBQ Sauce

1 tbsp extra virgin olive oil

1/2 onion, diced

3 garlic cloves, minced

1/4 cup peppers and sauce from canned chipotles in adobo, minced

2/3 cup ketchup

1/2 cup beer

1 tbsp apple cider vinegar

1 tbsp Dijon mustard

1 tbsp molasses

1/2 cup peach preserves

Salt, to taste


Directions:

For the meatballs: In a large bowl, add the first 10 ingredients and mix with your hands. Once the ingredients are combined, shape into meatballs. You can use a medium sized cookie scooper or 2 tablespoons would work. Add olive oil to a large skillet at medium heat. Brown meatballs on all sides, do not over cook. You just want to give the meatball a nice sear. Cook meatballs in batches - don't over crowd the skillet. Add cooked meatballs to a slow cooker coated with cooking spray. Once all of the meatballs are in the slow cooker, pour in beer or broth. Cook on low for 5 to 6 hours.

For the sauce: In a sauce pan set at medium heat, add oil & onions. Cook until the onions are translucent. Add garlic and stir. Cook until fragrant. Add chipotle peppers and sauce. Stir until combined with onion & garlic. Stir in the ketchup, vinegar, water, mustard, molasses, and peach preserves. Simmer for 10-15 minutes. Taste and add salt if needed.

Once the meatballs are cooked, remove from slow cooker. Drain out the liquid. Return meatballs to slow cooker and cover with BBQ sauce. Turn slow cooker setting to warm and cover with lid. Let the meatballs sit in the slow cooker for at least 10 minutes.