Surf & Turf Chili
Yield
4 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
vegetable oil
|
|
| ½ | pound |
beef, flank steak (london broil)
|
|
| 3 | each |
garlic cloves
minced |
|
| ⅛ | teaspoon |
allspice
ground |
|
| ½ | cup |
chicken broth
|
|
| 8 | each |
shrimp
peeled and deveined, jumbo |
*
|
| ½ | bunch |
cilantro
chopped |
*
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 1 | cup |
sour cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
vegetable oil
|
|
| 226.8 | g |
beef, flank steak (london broil)
|
|
| 3 | each |
garlic cloves
minced |
|
| 0.6 | ml |
allspice
ground |
|
| 118 | ml |
chicken broth
|
|
| 8 | each |
shrimp
peeled and deveined, jumbo |
*
|
| 0.5 | bunch |
cilantro
chopped |
*
|
| 12 | each |
corn tortillas (6-inch)
|
*
|
| 237 | ml |
sour cream
|
|
Directions
PREPARE OR DEFROST chili base.
Heat the oil in a Dutch oven over high heat on top of the stove.
Add the steak and brown well on both sides.
Pour off the fat and add the chili base, garlic, allspice and stock.
Bring to a boil and place, covered, in the oven.
Turn oven to 325℉ (160℃) and cook for 1 to 1½ hours or until the steak is falling apart.
Add the shrimp, return to the oven and cook, uncovered, another 10 to 12 minutes.
Taste for salt and add if desired.
Using a fork, shred the steak with the other chili ingredients.
Arrange the chili on a serving platter or in individual bowls and sprinkle with chopped cilantro.
Serve with warm tortillas instead of bread and pass sour cream on the side.
