Recipe of the Week

Smokey Buffalo-Style Chicken or Turkey Chili Bowls

(Thank you to Rachael Ray magazine "EveryDay")

Serves 4

2 Tablespoons Extra-virgin olive oil
2 lbs ground chicken or turkey breast (I used turkey)
2 carrots, chopped
3 to 4 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 15 oz can tomato sauce
2 cups chicken stock
Couple of handfuls thin blue-corn tortilla chips lightly crushed

1 cup shredded pepper jack cheese
3/4 cup blue cheese crumbles
About a palmful pickled jalapeno chile pepper-rings

Heath the 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 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 jalapeno rings.  Broil for a couple of minutes to brown the cheese and crisp the chips.

Mark had his with just the chips, no cheese or jalapeno's, I had the works and we both loved it.  He has decided this is his new favorite thing I make. 

Enjoy!