Spicy Seafood Chili
Spicy Seafood Chili recipe
Yield
12 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 1 |
red onion
chopped |
|
|
| 1 |
white onion
chopped |
|
|
| 4 |
garlic cloves
pressed, minced |
*
|
|
| ¼ | cup |
cilantro
minced |
|
| 1 |
sweet red bell peppers
roasted, cored, seeded, sliced |
*
|
|
| 1 |
chile pepper
roasted, cored, seeded, sliced |
* | |
| 1 |
jalapeño pepper
roasted, cored, seeded, minced |
*
|
|
| 1 ½ | tablespoons |
chili powder
|
|
| 2 | teaspoons |
cumin
ground |
|
| 2 | teaspoons |
oregano
dried, crumbled |
|
|
cayenne pepper
to taste |
*
|
||
| 1 | pound |
tomatoes
peeled, seeded, chopped |
|
| 1 | teaspoon |
green salsa
|
* |
| 2 | teaspoons |
white wine
|
*
|
|
salt
|
*
|
||
| ½ | pound |
shrimp
shelled, deveined |
|
| ½ | pound |
scallops
|
|
| 2 | pounds |
clams
steamed, shelled |
|
| ½ | pound |
fish
firm fleshed, cut into bitesized chunks |
|
| ½ | cup |
cheddar cheese
grated |
|
|
sour cream
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
red onion
chopped |
|
| 1 | each |
white onion
chopped |
|
| 4 | each |
garlic cloves
pressed, minced |
*
|
| 59 | ml |
cilantro
minced |
|
| 1 | each |
sweet red bell peppers
roasted, cored, seeded, sliced |
*
|
| 1 | each |
chile pepper
roasted, cored, seeded, sliced |
* |
| 1 | each |
jalapeño pepper
roasted, cored, seeded, minced |
*
|
| 23 | ml |
chili powder
|
|
| 1E+1 | ml |
cumin
ground |
|
| 1E+1 | ml |
oregano
dried, crumbled |
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 453.6 | g |
tomatoes
peeled, seeded, chopped |
|
| 5 | ml |
green salsa
|
* |
| 1E+1 | ml |
white wine
|
*
|
| 1 | x |
salt
|
*
|
| 226.8 | g |
shrimp
shelled, deveined |
|
| 226.8 | g |
scallops
|
|
| 907.2 | g |
clams
steamed, shelled |
|
| 226.8 | g |
fish
firm fleshed, cut into bitesized chunks |
|
| 118 | ml |
cheddar cheese
grated |
|
| 1 | x |
sour cream
for garnish |
*
|
Directions
Heat oil in a wide, deep skillet.
Sauté the onions, garlic and cilantro until the onions are soft and translucent.
Add bell pepper, Anaheim and jalapeno peppers, chili powder, cumin, oregano and cayenne and stir well to mix.
Stir in tomatoes and green salsa, cook over low heat, stirring often, until the tomatoes break down into pulp.
When 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 fresh cilantro.
Stir in shrimp, scallops and fish.
Simmer until all are opaque when cut into, about 12 minutes.
Add clams and simmer another 2 to 3 minutes.
Remove from heat and stir in cheese, if desired.
Garnish with sour cream and serve.
