Ingredients

• Chili Base
• 1 can black beans, or mix your favorite beans (15 ounce can)
• 1 medium yellow onion, medium dice
• 3 tbsp extra virgin olive oil
• 2 tbsp garlic, chopped
• 1 cup mixed bell peppers, green and red
• 2 whole jalapeno peppers (seeded and chopped)
• ½ cup chili powder
• ¼ cup toasted cumin powder
• 1 can diced tomatoes, with the juice (15 ounce can)
• ½ bottle amber beer
• Spicy Gazpacho
• 1 whole cucumber (peeled, seeded and quartered)
• ¼ medium onion (peeled and quartered)
• 2 beefsteak tomatoes (quartered)
• 1 cup bell peppers, red and green, seeded and quartered
• ¼ cup red wine vinegar
• ¼ cup fresh lime juice
• 1 seeded habanero chili pepper
• ¼ cup cilantro (washed and chopped)
• 1 tbsp garlic (chopped) salt & pepper to taste
• Salmon Marinade
• 24 ounces salmon, cut into medium dice
• 1 cup fresh squeezed lime juice
• 2 tbsp extra virgin olive oil
• ½ cup chopped cilantro
• 1 tbsp kosher salt
• Garnish:
• 1 cup sour cream
• 3 ounces wonton skins, cut into strips and fried until crisp
• 1 cup picked fresh cilantro leaves

Directions

1. Chili Base
2. Heat a large, heavy-bottomed stainless steel casserole dish over medium-high heat. Add the olive oil and onions. Stir with a wooden spoon and cook for 2 minutes. Add the garlic and cook for an additional minute. Add the bell peppers and half of the jalapeno peppers. Cook until the peppers begin softening (about 3 more minutes). Stir in the chili powder, cumin and remaining jalapeno peppers. Cook for 1 minute to toast the spices.
3. Add the beans, tomatoes and beer. Bring to a slow simmer and cook until the sauce consistency is thick but still juicy (about 45 minutes). Remove and cool off for the final presentation.
4. Spicy Gazpacho
5. Using a food processor, pulse the vegetables with a handful of ice cubes until the cucumbers, onion, garlic, tomatoes, cilantro and peppers are a chunky, salsa consistency. Transfer them to a stainless steel bowl, set over ice and add the vinegar and lime juice. Season with salt and pepper. If you need to adjust the consistency of the salsa, add a little tomato juice, adding just enough to achieve the consistency you like. Keep very cold until ready to use.
6. Salmon Marinade
7. Place the diced salmon in a glass or stainless steel pan. Mix the lime juice, olive oil, cilantro and salt together in a bowl and pour over the fish. Place in the refrigerator for 1 hour.
8. To Serve
9. Place a spoonful of the bean chili mixture in a small bowl. Garnish with a pool of gazpacho around the sides. Top with some of the marinated salmon (drained of the juice), sour cream, crispy wontons and cilantro.