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

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 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

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.

COPYCAT CHIPOTLE® CHICKEN

Steps:

• Place chipotle chile pepper and ancho chile pepper in a bowl; pour in water. Cover bowl and let sit until peppers are softened, at least 10 to 12 hours. Drain water and remove seeds from peppers.
• Blend chile peppers, red onion, garlic, sea salt, cumin, oregano, and black pepper in a blender until a coarse paste forms; add olive oil and blend until marinade is smooth.
• Pound chicken thighs flat with a meat mallet and trim excess skin. Place chicken in a resealable plastic bag and add marinade. Turn chicken several times to coat. Seal bag and marinate at least 8 hours.
• Preheat an outdoor grill with top and bottom plates for medium-high heat. Remove chicken from bag and discard marinade.
• Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut into strips.

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 jalapeño 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.