The Salvage Chef Cookbook by Irvine Robert Love Michael

Author:Irvine, Robert, Love, Michael [Irvine, Robert, Love, Michael]
Language: eng
Format: mobi
Publisher: Skyhorse Publishing
Published: 2013-12-31T14:00:00+00:00

Makes 2 quarts

4 ounces mushrooms, finely chopped

2 tablespoon olive oil

Salt and pepper

2 carrots, diced

3 zucchini, peeled, seeded and diced

3 yellow squash, seeded and diced

2 onion, diced

2 garlic cloves, minced

1 red pepper, seeded and diced

½ poblano pepper or jalapeño, seeded and minced (optional)

4 tablespoons Chili Spice Blend (page 31)

1 can of beer (12-ounce)

12 ounces Vegetable Stock (page 117)

1 (14-ounce) can whole tomatoes

2 tablespoons tomato paste

1 (14-ounce) can pinto beans, drained and rinsed

PREHEAT OVEN TO 400°F.

SCATTER FINELY CHOPPED MUSHROOMS on a baking sheet and drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Place in oven and roast for 5 minutes or until mushrooms begin to brown. Be careful not to let mushrooms burn. Remove from pan and set aside.

PLACE CARROTS, ZUCCHINI, AND SQUASH in same roasting pan and drizzle with 1 tablespoon of oil. Season with salt and pepper. Place in oven and roast for 15 minutes or until vegetables are slightly browned on the edges.

HEAT 1 TABLESPOON OF OLIVE OIL in a 4-quart heavy bottomed pot over medium-high heat. Add onions and cook to soften without browning, about 5 minutes. Add garlic, stir, and cook for an additional 2 minutes.

ADD PEPPERS, ROASTED VEGETABLES, roasted mushrooms, and spice blend. Cook for 5 to 8 minutes to soften the peppers and toast the spices. Pour in beer to deglaze. When alcohol has burned off (2 minutes), add the stock, tomatoes, tomato paste, and beans.

CONTINUE TO STIR and bring the chili to a simmer. Simmer for 45 minutes, stirring frequently. Taste for seasoning.

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