Smoky Buffalo-Style Chicken or Turkey Chili Bowls
SERVES 4, WITH LEFTOVERS
2 tablespoons EVOO (extra-virgin
olive oil)
2 pounds ground chicken or
turkey breast
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
One 15-ounce can tomato sauce
2 cups chicken stock
A couple of handfuls thin blue-corn
tortilla chips, such as Xochitl brand,
lightly crushed
Heat the EVOO, 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 a piece.)
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 jalapeño rings. Broil for a couple
of minutes to brown the cheese and
crisp the chips. (Better than a basket of
wings, and better for you!)
