Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa and Avocado Ranch Dressing
Last Minute Lady says, "I tried this dish after Rachael cooked it on her daytime show. Now, I mean I got to taste the actual food she prepared on set and let me tell you, it's a keeper! I made it again a few days later at home and it was just as good, but boy is it hot!"
Ingredients
- 4 tablespoons extra virgin olive oil (EVOO), divided
- 6 slices smoky bacon, chopped
- 2 1/2 pounds ground chicken breast
- 2 medium onions, chopped
- 4 cloves garlic, finely chopped or grated
- 2-3 tablespoons chipotles in adobo, pureed
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 3 tablespoons tomato paste
- 1 quart chicken stock
- Salt and freshly ground black pepper
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 2 jalapeños, seeded and finely chopped
- 1 medium red onion, chopped
- 3-4 shots tequila
- Juice of 1 lime
- 1/4 cup cilantro leaves, chopped
- 1 avocado, pitted
- 1 cup buttermilk
- Juice of 1 lemon
- 1/4 cup chives, finely chopped
- Crushed tortilla chips, for garnish
Preparation
Place a large, heavy-bottomed pot over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the bacon to the pot and cook until golden brown, about 5 minutes. Add the chicken to the pot and continue cooking until golden brown, 5-6 minutes.
Add the onions and garlic to the pot and cook until the veggies are tender, 4-5 minutes. Add the pureed chipotles, cumin, coriander, paprika and tomato paste to the pot and cook until the spices are aromatic and beginning to caramelize, about 1 minute. Add the chicken stock and some salt and pepper to the pot and bring up to a bubble. Reduce the heat to medium and simmer until thickened, about 5 minutes.
While the chili is simmering, place a medium size skillet over medium-high heat with two turns of the pan of EVOO, about 2 tablespoons. Add the peppers and red onion to the skillet and cook until the veggies are tender, 4-5 minutes. Remove the skillet from the heat and add in the tequila. Return the skillet to the heat and flame the tequila to burn off most of the alcohol. Add the lime juice, cilantro and some salt to the salsa. Reserve.
In the bowl of a food processor, combine the avocado, buttermilk, lemon juice and chives. Process until smooth, then season with salt and pepper.
Serve up the chili topped with some of the tequila-pepper salsa and avocado ranch dressing. Garnish with some crushed tortilla chips.
