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Seafood Chili Recipe

A variation of a traditional chili recipe, this one is sure to WOW your guests!  This recipe requires preparation of the sauce 1 day in advance or at least several hours to allow cooling in the refrigerator.

Honestly, this is a labor of love type of chili.  The sauce needs to be prepared ahead in addition to the work involved with the seafood preparation.  The work is well worth the effort though.  Properly prepared seafood makes an exquisite meal.  Be sure to watch the seafood closely during cooking.  Overcooking clams, scallops or shrimp makes the seafood chewy and not enjoyable to eat.

The sauce for this recipe is very versatile.  You don't have to use it for just the seafood chili.  It can be eaten over pasta without any added seafood.  A bit of tofu or tempeh would also absorb the flavors of the sauce very well and would add a good amount of protein. 

Please feel free to experiment and let me know what new ideas you come up with!  danna@famouschilirecipes.com

Prep time:

Cooking time: plus overnight refrigeration

8 servings

Seafood Chili Recipe Ingredients

4 Tablespoons olive oil
2 cups chopped onion
2 leeks, white part only, chopped
10 garlic cloves, minced
5 Teaspoon dried oregano
35 oz Italian plum tomatoes, not drained
16 oz clam juice
2 Cups dry red wine
1/2 cup chili powder
5 Teaspoon toasted cumin seed
1 Tablespoon salt
1 Teaspoon cayenne pepper
2 medium red bell peppers, chopped
12 Littleneck clams
12 mussels, scrubbed and debearded
1 1/2 pound grouper cut into 1 inch pieces
12 large shrimp, peeled and deveined
3/4 pound Bay scallops
Fresh cilantro for serving

Seafood Chili Recipe Directions

Heat oil in heavy saucepan over low heat. Add onions and leeks.  Cover and cook until tender, usually about 15 minutes.  Add garlic and oregano, and cook another 10 minutes.  Add tomatoes, breaking up large pieces with a spatula.  Stir in the clam juice, wine, chili powder, cumin, salt and cayenne.  Slowly bring to a boil.  Reduce heat and simmer, partially covered for 1 hour.  Add bell peppers and simmer for 20 minutes.  Refrigerate overnight.

Bring sauce to a boil.   Reduce heat to a brisk simmer.  Add clams and mussels.  Cover and cook until shellfish open, approximately 5 to 10 minutes.  Discard any shellfish that do not open.  Gently stir in grouper and shrimp.  Cover and simmer for 2 minutes.  Add scallops.  Cover and simmer until fish is just opaque, about 3 minutes.

Top with cilantro and serve.