Vegetarian Chili in Bird’s Nests

For the Bird’s Nests
2 large russet potatoes
Peanut oil for deep frying (or vegetable oil if allergic)
Kosher Salt
A large Mixing Bowl
A Deep Fryer or large Pot with a spider skimmer and a candy thermometer
Mandolin

Rinse the potatoes in cold water and set your mandolin up on a non-slip surface with the julienne blade attached. Run the potatoes lengthwise along the mandolin for long, thin, shoelace-style strips.

Put the potato strips into the large mixing bowl and cover with cold water and a small handful of salt. Let it soak for 20 minutes, stirring occasionally. Pat the potatoes dry with paper towels. Place in the refrigerator until you’re ready to get frying. Make the Chili before you start heating the oil!

Fill your deep fryer to the minimum line on the reservoir. If using a large pot fill it no more than 1/4 full. Heat the oil to 375 degrees. Slowly lower a small batch of fires into the oil. Even though you patted them dry the potatoes will still have some water in them, so the oil will boil up a little, be careful. Cook until golden brown, it won’t take long. Let them cool over paper towels after you’ve salted them.

For the Chili
16oz can hot chili beans
16oz can kidney beans, drained and rinsed
16oz can navy beans, drained and rinsed
1 Large can diced tomatoes (Fire roasted if available)
1 small can tomato paste
1 head of garlic
1 “squat” (more flat than round) white onion
2 tbsps Brown Sugar
1 Anaheim Pepper
1 Poblano Pepper
3 Jalapeno Peppers
2 Tbsp. fresh oregano, chopped
Hot Sauce of your choosing
1/2 can beer of your choosing
Salt and pepper
Ground Cumin
Paprika
Smoked chipotle powder
Sharp Cheddar, grated

Cut the onion, Anaheim and poblano peppers in half and remove the stems. Separate the pieces equally onto two halves of your cutting board and remove all the seeds on the right side. Dice the the right half (along with however many Jalapenos you wish to use, seeds pack the heat) and set aside. Line a roasting pan with aluminum foil. Cut the left hand vegetables up into one inch squares and place in the roasting pan along with 4-7 skinned cloves of garlic. Season these vegetables liberally with pepper, cumin, paprika and smoked chipotle powder. Add a solid pinch of kosher salt and drizzle olive oil over top. Place in a 375 degree oven for 30-40 minutes.

Take the roasted veggies out of the oven and remove the clear outer skin of the peppers with a pairing knife, it will have bubbled away a little. Put everything that was in the oven in a food processor and pulse them together until they form a rich smelling paste.

Combine everything into your Crock Pot and heat for 0-2 hours. Taste often and add spices etc until it’s in a good place for you.

Plating:
Fashion the fries into a bird’s nest and line the bottom with a solid layer of cheddar. Add the chili and finish with a dollop of sour cream, more cheese, and a sprig of parsley.