Eating chili in May isn’t something I usually do. Chicago has been hit with rainy and gloomy weather the past few days. While the rain came down on Sunday afternoon, I was curled up on the couch enjoying this amazing chili.
It’s smokey. It’s cheesy. It’s crunchy. It’s like a nacho chili bowl.
I’m not going to go into great detail about this chili. We all know what chili tastes like… but there are two elements in this chili which make it a stand out. Pureed chipotle chilis and blue cheese. Never thought blue cheese would end up in my chili, but in this recipe it totally worked.
And like most chilis, it tastes even better the longer it sits. You’ll enjoy the leftovers.
Smoky Buffalo Style Chicken Chili, serves 4-6
- 2 tablespoons EVOO (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
- A couple of handfuls thin blue-corn tortilla chips
- 1 cup shredded pepper jack cheese
- 3/4 cup blue cheese crumbles
- Pickled jalapeno chile pepper rings for garnish
- 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 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.