Chipotle Chicken Chili with Flaming Tequila-Pepper

Name: Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa & Avocado Ranch Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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 to 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 jalapeno peppers, seeded and finely chopped; 4 shots of tequila; Juice of 1 lime; 1/4 cup chopped fresh cilantro leaves; 1 avocado, pitted; 1/4 cup finely chopped fresh chives; Juice of 1 lemon; 1 cup buttermilk; Crushed tortilla chips, for garnish

Servings: persons

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 to 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 jalapeno peppers, seeded and finely chopped
4 shots of tequila
Juice of 1 lime
1/4 cup chopped fresh cilantro leaves
1 avocado, pitted
1/4 cup finely chopped fresh chives
Juice of 1 lemon
1 cup buttermilk
Crushed tortilla chips, for garnish

1
Place a large heavy-bottomed pot over medium-high heat with 2 tablespoons of the EVOO.
2
Add the bacon to the pan and brown, about 3 to 4 minutes.
3
Add the chicken to the pot and brown, 5 to 6 minutes, stirring occasionally to break up the lumps.
4
Add the pureed chipotle, cumin, coriander, and smoked paprika, then stir for 1 minute.
5
Add the onion and garlic to the pot and cook until tender, 5 minutes more.
6
Add the tomato paste and chicken stock and some salt and pepper to the pot and bring the liquids up to a bubble.
7
Reduce the heat to a simmer.
8
While the chili is simmering, place a medium skillet over medium-high heat with the remaining 2 tablespoons of EVOO.
9
Add the bell peppers, red onion, and jalapeno to the skillet and cook until tender, 4 to 5 minutes.
10
Remove the skillet from the heat and add the tequila.
11
Return the skillet to the heat and flame the tequila to burn off most of the alcohol.
12
Add the lime juice, the cilantro, and some salt to the salsa.
13
To a food processor bowl add the avocado, chives, lemon juice, and buttermilk.
14
Process until smooth and then season with salt and pepper.
15
Serve up the chili with some of the tequila-pepper salsa and avocado ranch dressing.
16
Garnish with tortilla chips.

1264

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 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, and more.

Yes, Chipotle Chicken Chili with Flaming Tequila-Pepper Salsa & Avocado Ranch Dressing falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions