Seafood Chili Recipe: Yield 2 ½ Quarts (approx 12 - 6 oz portions)
1/4 Cup Salad Oil 1# Onions Chopped (Medium) 4 Cloves Garlic, minced Fine 1 # Poblano Chilies, Roasted Peeled, 1/4 Dice ½ # Sweet Red Peppers Roasted Peeled, 1/4" Dice 1 1/4 Quarts Shrimp Stock ( Chicken Stock with Shrimp shells. Simmer together for 20 min) 2 ½ Tbsp Salt 1 tsp ground White pepper 1 Tbsp Ground Cumin 1/3 cup chopped fresh Oregano leaves 1 Tbsp Chopped Cilantro Leaves ½ Cup mild Chili Powder Dark 8 oz Tomato Puree 1 Tbsp Tabasco Sauce 2 Tbsp Minced Fresh jalapeños. (No Seeds or Ribs)
1. Sweat onions and Garlic in oil. Do not brown 2. Add the rest of the above ingredients bring to a boil, reduce heat so the mix will just simmer. 3. Simmer for 25 minutes, stirring occasionally. Do not allow to scorch. 4. To this mixture, add the following ingredients
1# Raw Cleaned Shrimp, ½ inch pieces 1# Raw Scallops, ½ inch pieces 1 # Crawfish Tail meat ( Thawed, want the juice do not drain) 1 # Fresh Sword Fish, ½ inch pieces 1 # Fresh Tuna ½ inch pieces
5. Mix Gently with a wooded spoon and simmer for 15 - 20 min 6. Adjust seasoning ( Salt and Tabasco Sauce) 7. 5 min before serving add 1 oz fresh lime juice. Mix throughly but gently. Serve with brown rice pilaf and cornbread.