Smoky Buffalo-Style Chicken Or Turkey Chili Bowls - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
2 lbs ground chicken or 2 lbs turkey breast
2 carrots, chopped
3 -4 stalks celery, with leafy tops finely chopped
1 onion, chopped
4 garlic cloves, chopped
salt and pepper
8 ounces chipotle chiles in adobo (small can)
15 ounces can tomato sauce
2 cups chicken stock
1 couple of handfuls thin blue-corn tortilla chips, such as Xochitl brand, lightly crushed
1 cup shredded monterey jack pepper cheese
3/4 cup blue cheese, crumbles
about a palmful picked jalapeno chile pepper rings

Preparation

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.