Smoky Buffalo-Style Chicken Or Turkey Chili Bowls

• 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

1. 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.
2. 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.).
3. 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.
4. 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.

extra virgin olive oil, ground chicken, carrots, onion, garlic, salt, chiles, tomato sauce, chicken stock, couple, shredded monterey jack pepper cheese, blue cheese, chile pepper

Taken from www.food.com/recipe/smoky-buffalo-style-chicken-or-turkey-chili-bowls-529051 (may not work)