In the summer of 2013 I attempted to compete in my home town’s 3rd Annual Chili Cook-Off. I wanted to make something really special, something that would help me stand out from the crowd.The last time I was I there I had made a chocolate mole chili and let’s just say not everybody appreciated it, but I thought that this one would be a contender! The smokiness of the chipotle accented the smokiness of the salmon, and this particular batch (that my dad smoked himself) was a tad dry so it had almost has a pancetta quality to it. Alas, I did not win…but my family was especially surprised with the tastiness of my chili experiment.
Ingredients
- 3 large shallots diced
- 3 stalks of celery diced
- 3 cloves of garlic minced
- 2 tsp. ground Cumin
- 2 tsp. ground Coriander
- 1/2 tbsp. ground California chile
- 1/2 tbsp. ground New Mexico chile
- 1/2 Tbsp. ground Pasilla chile
- 1 Tbsp. of chipotle sauce
- 2 cans of diced tomatoes
- 1 small can of tomato paste
- 1/2 cup of white wine
- 1/2 cup sun dried tomatoes diced
- 2 cans of great northern beans
- 4 oz. of firm smoked salmon, crumbled
- 4 tsp. chicken bouillon
- Salt to taste
Instructions
- Combine shallots, garlic, and celery and saute until soft.
- Add the spices and toast them for about a minute with the veggies.
- Deglaze the pan with the white wine and then add the canned tomatoes and about 2 cups of water.
- Add all of the rest of the ingredients, except for the salmon.
- Add the salmon at the very end after you've simmered everything else for about 30 minutes.
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We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.