Chipotle Buffalo Edsel Chili
The Edsel failed miserably, mostly because it had been overhyped. So we’re taking the two most
overhyped food trends of the decade, buffalo and chipotle and combining them into one super-trendy
chili. We’ve used a lot of chipotle peppers, which makes for a pretty racy and revved-up “Mustang”-style
chili.  So if you’re more the “Model T” type, you might want to shift gears back to just one or two
chipotles.  Either way, you’re driving home a winner!
Note:  Real “buffalo” dishes cut the hot sauce with butter, like we’ve done.  But if you’re ok with some
more heat and are looking to go healthier, take out the butter.  Call it a “Limited Edition Custom Edsel”,
if you will.

Level of Difficulty:  Easy

Serves 6.

2 tablespoons olive or canola oil
2 lbs boneless, skinless chicken breast, diced
1 onion, diced
3 ribs celery, diced
2 cloves garlic, minced
1 teaspoon salt
1 (28 oz.) can crushed tomatoes
5 chipotle chilies canned in Adobo sauce, minced
1 cup water
3 tablespoons butter
Blue cheese crumbles

Heat the olive oil in a large stockpot over medium-high heat. Add the chicken breast, onion and celery
and sauté for 5-6 minutes. Add the garlic, salt, tomatoes, chipotle chilies and water. Bring to a simmer.
Cover and cook, stirring occasionally for 20 minutes. Turn off the heat, add the butter and stir until
melted. Top with blue cheese and chives.