Lunch today is a three bean chili (chickpea, butter bean, and pink bean). The base includes a sauce made from Chipotle, Ancho, Guajillo, and New Mexico chiles, hand crushed tomatoes, and the usual spices. Used a combo of dark mushroom soy sauce and Vegemite for umami and finished with a little apple cider vinegar and Wright's liquid hickory smoke. The chili was topped with scallions, sour cream, cilantro, and pickled avocados. Accompanying beverage was Pig in the Wood, a whisky barrel aged amber ale from the Finch Beer Co.
