- 4 tablespoons EVOO Extra Virgin Olive Oil
- 6 slices smoky bacon, chopped
- 2 pounds ground chicken breast
- 2 to 3 tablespoons pureed chipotle in adobo, depending on preferred heat level
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon smoked paprika
- 1 large yellow onion, chopped
- 3 or 4 garlic cloves, finely chopped or grated
- 3 tablespoons tomato paste
- 1 quart chicken stock
- Salt and pepper
- 1 yellow bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 1 orange bell pepper, seeded and chopped
- 1 medium red onion, chopped
- 2 jalapeo peppers, seeded and finely chopped
- 4 shots of tequila
- 1/4 cup chopped fresh cilantro leaves
- Juice of 1 lime
- 1 avocado, pitted
- Juice of 1 lemon
- 1/4 cup finely chopped fresh chives
- Crushed tortilla chips, for garnish
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
