Chipotle Chicken Chili With Flaming Tequila Pepper Salsa Avocado Ranch Dressing Recipes

CHIPOTLE CHICKEN CHILI WITH FLAMING TEQUILA-PEPPER SALSA AND AVOCADO RANCH DRESSING

Steps:

• Place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons
• Add the bacon to the pan 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 onion and garlic to the pot and cook until the veggies are tender, 4-5 minutes
• Add the pured 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, 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 skillet over medium-high heat with 2 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
• Garnish with some crushed tortilla chips

CHIPOTLE CHICKEN CHILI WITH FLAMING TEQUILA-PEPPER SALSA & AVOCADO RANCH DRESSING

Steps:

• Place a large heavy-bottomed pot over medium-high heat with 2 tablespoons of the EVOO
• Add the bacon to the pan and brown, about 3 to 4 minutes
• Add the chicken to the pot and brown, 5 to 6 minutes, stirring occasionally to break up the lumps
• Add the pureed chipotle, cumin, coriander, and smoked paprika, then stir for 1 minute
• Add the onion and garlic to the pot and cook until tender, 5 minutes more
• Add the tomato paste and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble
• Reduce the heat to a simmer
• While the chili is simmering, place a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO
• Add the bell peppers, red onion, and jalapeo to the skillet and cook until tender, 4 to 5 minutes
• Remove the skillet from the heat and add the tequila
• Return the skillet to the heat and flame the tequila to burn off most of the alcohol
• Add the lime juice, the cilantro, and some salt to the salsa
• To a food processor bowl add the avocado, chives, lemon juice, and buttermilk
• Process until smooth and then season with salt and pepper
• Serve up the chili with some of the tequila-pepper salsa and avocado ranch dressing
• Garnish with tortilla chips

CHIPOTLE CHICKEN CHILI

Steps:

• Heat the olive oil in a large pot over medium heat. Add the garlic and onions and cook for a few minutes until the onions soften. Add the chicken and cook until lightly browned. Add three-quarters of the beer, reserving the rest, then cook for a couple of minutes to reduce. Add the black beans, kidney beans, pinto beans, tomatoes, chile powder, cumin, salt and chipotles and stir to combine. Bring to a simmer, then cover the pot and cook for 1 hour.
• Combine the masa harina with the rest of the beer and stir to make a paste. Add this into the chili, along with the lime juice. Stir and cook until thick, 10 more minutes.
• Serve with the grated cheese, sour cream, diced tomatoes, cilantro and lime wedges for squeezing.