Smoky Buffalo Style Chicken Or Turkey Chili Bowls Recipes

RACHAEL RAY'S BUFFALO CHICKEN CHILI

Steps:

• Preheat oven to 375°F or broiler to medium.
• Place a large pot over medium-high heat, add 1 turn of the pan of EVOO, about 1 tablespoon, and the butter.
• Once the butter has melted and the pot is hot, add the ground chicken.
• Brown it, using the back of a wooden spoon to break it up in to small pieces, about 5-6 minutes.
• Add the carrot, onion, celery, garlic, paprika, bay leaf and some salt and pepper.
• Cook, stirring frequently, for about 3-4 minutes.
• Add the chicken stock and scrape up any brown bits on the bottom of the pot.
• Add the hot sauce, tomato sauce and crushed tomatoes, and bring up to a bubble.
• Simmer for 8-10 minutes to let the flavors come together.
• While the chili is simmering, spread the yellow and blue corn chips out on a cookie sheet.
• Top with the crumbled blue cheese and transfer to the oven to melt the cheese, about 4-5 minutes.
• If using the broiler, 2-3 minutes should do the trick.
• Remove from the oven and sprinkle with the chopped parsley.
• Top each serving of buffalo chicken chili with a few blue cheese-topped corn chips.

SMOKY BUFFALO-STYLE CHICKEN OR TURKEY CHILI BOWLS

Steps:

• Heat the olive oil, 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 the piece.).
• When the vegetables are tender, stir in the chipotle-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 torilla chips, cheeses and jalapeno rings. Broil for a couple of minutes to brown the cheese and crisp the chips.