Chicken, Chili’s, and Tequila…. Am I in Heaven?


You can probably tell from my latest posts that the Rachael Ray Show is back on the air.  I love cooking her food and I have to admit she has made me seem like a great chef numerous times.  Fall is the best time to pull out your dutch oven and cook some hearty soups, stews, and chilis.  I saw this recipe on her show last week and it looked too good to be true.  I hope you all try it and let me know how it turns out (and don’t be intimidated by the long ingredient list!)

*recipe can be found at Rachael Ray Show




Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa & Avocado Ranch Dressing

  • 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 jalapeño 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 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


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