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

Place a large, heavy-bottomed pot over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the bacon to the pan and cook until golden brown, about 5 minutes. Add the chicken to the pot and continue cooking until golden brown, 5-6 minutes.

Add the onion and garlic to the pot and cook until the veggies are tender, 4-5 minutes. Add the pured chipotles, cumin, coriander, paprika and tomato paste to the pot and cook until the spices are aromatic and beginning to caramelize, about 1 minute. Add the chicken stock, some salt and pepper to the pot and bring up to a bubble. Reduce the heat to medium and simmer until thickened, about 5 minutes.

While the chili is simmering, place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the peppers and red onion to the skillet and cook until the veggies are tender, 4-5 minutes. Remove the skillet from the heat and add in the tequila. Return the skillet to the heat and flame the tequila to burn off most of the alcohol. Add the lime juice, cilantro and some salt to the salsa. Reserve.

In the bowl of a food processor combine the avocado, buttermilk, lemon juice and chives. Process until smooth then season with salt and pepper.

Serve up the chili topped with some of the tequila-pepper salsa and avocado ranch. Garnish with some crushed tortilla chips.