Smoky Buffalo-Style Chicken or Turkey Chili Bowls

Peppery chili topped with melted cheeses, tortilla chips,and jalapeño rings is a winning chili you’ll want to serve again and again.


  • 2 tablespoons extra virgin olive oil (EVOO)
  • 2 pounds ground chicken or turkey breast
  • 2 carrots, chopped
  • 3-4 stalks celery with leafy tops, finely chopped
  • 1 onion, chopped
  • 4 cloves garlic, chopped or grated
  • Salt and pepper
  • 1 small can chipotles in adobo sauce
  • 1 can tomato sauce (15 ounces)
  • 2 cups chicken stock
  • A couple of handfuls of thin blue-corn tortilla chips, such as Xochitl brand, lightly crushed
  • 1 cup shredded pepper Jack cheese
  • 3/4 cup blue cheese crumbles
  • About a palmful of pickled jalapeño chili pepper rings


Heat the EVOO, two 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 chili-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 four 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. (This chili is even bBetter than a basket of wings, and better for you!)

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