Fire-Roasted Tomato and Veggie Chili
- 1 head of roasted garlic or 15-20 large cloves of garlic, baked Olive oil
- 1 pound sliced mushrooms
- 2 carrots, peeled and shredded
- 1 red onion, sliced
- 1 red or yellow pepper, chopped
- 1 pint grape tomatoes
- 2 small cans (10-ounce) Rotel tomatoes (tomatoes with mild roasted green chiles with liquid)
- 1 14.5 ounce can fire-roasted tomatoes with liquid
- 1 ½ cups of cooked black beluga lentils or; 1 15 ounce can of lentils, rinsed
- 1 15-ounce favorite chili beans, rinsed
- 1 bottle/can beer
- ⅔ can tomato paste (about 6 tablespoons)
- 1 tablespoon chipotle chili powder or other high-quality chili powder
- 1 tablespoon fresh ground ancho chile powder
- 5-10 shakes Tabasco, or to taste Kosher salt to taste
- Chopped green onion, grated cheddar cheese, sour cream, oyster crackers, optional garnis
- Roast garlic (see recipe below)
Meanwhile, in a large heavy-bottomed Dutch oven or stock pot, brown mushrooms and veggies in olive oil and a pinch of salt. Cook with the lid on for five minutes and off for five minutes until soft. Add roasted garlic and grape tomatoes, Rotel, fire-roasted tomatoes lentils, beans, beer, and tomato paste. Mix well and bring to a soft boil.
Add chile powder and ancho chile powder and stir well. Let cook uncovered over medium heat for 45 minutes or until thickened and tomatoes are cooked down (you may have to ""mash"" them with the back of a wooden spoon.)
Season to taste with Tabasco, Kosher salt and just a sprinkling of freshly ground pepper.
Serve hot with cornbread and your favorite beer. (This recipe can be made in advance and reheated. It also freezes well.)
Cooking method: Indirect/Medium heat on an outdoor grill or a pre-heated 350 F oven
1 head garlic 2 teaspoons olive oil
Remove first layer of papery skin from garlic. Slice off top ½-inch from pointy top. Drizzle with olive oil. Wrap in foil and cook indirectly for 40 minutes or until cloves are golden-brown and soft. Remove from grill or oven, let cool. Follow recipe instructions, but in almost all cases, remove the roasted cloves from their skin and place in an airtight container. Store in the refrigerator until ready to use.
This is one of those pantry items that make almost any recipe better. Substitute roasted garlic for raw garlic for a more mellow and deeper flavor. When you are roasting one head, go ahead and make a few more, it keeps in the fridge for at least one weeks.