- 4
Ingredients
- 2 tblsp extra virgin olive oil
- 2 lbs ground chicken or turkey
- 2 carrots, chopped
- 3 to 4 stalks celery with leafy tops, finely chopped
- 1 onion, chopped
- 4 cloves garlic, chopped or grated
- salt and pepper
- 1 small can chipotle chiles in adobo sauce
- 1 15oz can tomato sauce
- 2 cups chicken stock
- A couple of handfuls thin blue corn tortilla chips, lightly crushed
- 1 cup shredded pepper jack cheese
- 3/4 cup blue cheese crumbles
- jalapeno pepper rings
Preparation
Step 1
1. Heat the EVOO, 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.
2. 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 tomto 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 a piece.
3. When the vegetables are tender, stir in the chil tomato sauce and chicken stock. Simmer for a few minutes to thicken and combine the flavors.
4. 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 thebuffalo 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.