1 jalapeño chili pepper, roasted, cored, seeded, and minced
1 1/2 Tbsp. chili powder
2 tsp ground cumin
2 tsp dried oregano
Red pepper flakes to taste
2 cans tomatoes with green chilies
2 cans chili beans
salt to taste
1 pound each; shrimp, scallops and lump crabmeat
1/2 cup grated cheddar cheese, or a mixture of cheddar and Jack cheese (optional)
sour cream for garnish
Instructions
Heat the oil in a wide, deep skillet. Sauté the red onion, white onion, celery and garlic until the onions are soft and translucent.
Add the bell pepper, Anaheim and jalapeño chilies, chili powder, cumin, smoked paprika, oregano and pepper flakes and stir well to combine.
Stir in the tomatoes and the chili beans and cook over low heat, stirring often, until the tomatoes break down into pulp. If the mixture starts to stick to the pan, add the wine and stir vigorously to loosen it and make a dense sauce. Season to taste with salt and additional pepper flakes if needed.
At this stage you can remove the sauce from the heat, let cool and store for later use, two nights refrigerated, up to three months frozen. A night of refrigeration will allow the flavors to mellow.
Reheat the sauce over a moderate heat. Stir in the shrimp, scallops and crab. Simmer gently until they are thoroughly opaque when cut into, about 12 minutes.
Remove from the heat and stir in the cheese, if desired
Serving
Suggestions
Serve at once, garnished with a dollop of sour cream
Originally Submitted
1/26/2010
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