True North Salmon Chilly Chili by Chef Rick Moonen recipes

Ingredients

• 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
• 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
• 24 ounces True North 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
• 1 cup sour cream
• 3 ounces wonton skins (cut into strips and fried until crisp)
• 1 cup picked fresh cilantro leaves

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