Torched Raclette Chili Cheese Bowls

Torched Raclette Chili Cheese Bowls


For the Chili

  1. Season the chicken breast and ground turkey with kosher salt and pepper.
  2. Heat olive oil in a large pot over high heat, and then add chicken and turkey.
  3. Cook the chicken and turkey for 10 minutes, until brown.
  4. Drain off the excess oil and add dried seasonings.
  5. Remove the protein and set aside.
  6. Cook the onions and garlic until tender, about 5 minutes. Then add the puréed chipotle adobe and roasted garlic.
  7. Return the meats to the pot and all remaining ingredients.
  8. Cook over a slow simmer for 2 hours.
  9. Finally, taste and add final seasoning of salt and pepper, if desired.

To Serve

  1. Scoop out the insides of the bread bowls and drizzle the inside with olive oil. Bake at 350 degrees for 6 minutes or until toasted.
  2. Ladle chili into toasted bread bowls.
  3. Then use TS8000 torch to melt raclette cheese and drizzle over chili bowl. Add your desired amount of torched raclette cheese & add scallions.

What You'll Need


DuraCast™ 8000 Torch

Product Info


14.1 oz. Propane Hand Torch Cylinder

Product Info


  • 1 lb chicken breast, diced
  • 1 lb ground turkey
  • 3 oz chipotle adobe
  • 1 large onion
  • 2 roasted garlic cloves
  • 2 minced fresh garlic cloves
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tbsp chipotle powder
  • 1 tbsp chili powder
  • 1 tbsp paprika
  • 1 cup cooked pinto beans
  • 1 cup cooked kidney beans
  • 3 cups canned Italian plum tomatoes
  • 1 cup white chicken stock
  • 1 tbsp Sriracha hot sauce
  • 1 tablespoon olive oil
  • Kosher salt + pepper, as needed

Garnish Ingredients

  • 2 scallions, thinly sliced
  • 1 lb raclette cheese, for garnish
  • 4 bread bowls, for serving

*Olive oil, as needed for toasting bread bowls