CHILI UNIQUE

Chili Unique

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theresa dibert

By
@atlantismoons

THIS IS A LITTLE MORE COSTLY THAN YOUR AVERAGE CHILI, AND IT TAKES 2 DAYS TO MAKE IT. BUT WHEN YOUR GUESTS ARE STILL TALKING ABOUT IT AND ASKING YOU 3 MONTHS AHEAD OF TIME IF YOU ARE MAKING THAT CHILI AGAIN; YOU JUST GET REAL HAPPY. THIS IS A 8 STAR OUT OF 5.

Rating:

★★★★★ 1 vote

Ingredients

  • 5 Tbsp
    olive oil
  • 2 c
    onions (chopped)
  • 2
    leeks white part only (chopped)
  • 10
    cloves garlic (minced)
  • 5 tsp
    oregano
  • 35 0Z. can(s)
    plum tomatoes ( do not drain)
  • 16 0Z.
    clam juice
  • 2 c
    dry red wine
  • 1/2 c
    chili powder
  • 5 tsp
    ground cumin
  • 1 Tbsp
    salt
  • 1 tsp
    cayenne pepper
  • 2
    red bell peppers (chopped)
  • 12
    littleneck clams
  • 12
    mussels, debearded and scrubbed
  • 1 1/2 lb
    grouper cut into 1 in. pieces
  • 12
    large shrimp pelled and deveined
  • 3/4 lb
    bay scallops
  • ·
    fresh cilantro for topping

How to Make CHILI UNIQUE

Step-by-Step

  1. THIS MUST BE MADE AND REFIGERATED FOR 24 HOURS. HEAT OIL OVER A LOW HEAT, ADD ONIONS AND LEEKS, COVER AND COOK ABOUT 15 MINUTES. ADD GARLIC AND OREGANO AND COOK ANOTHER 10 MINUTES. ADD TOMATOES, BREAKING THEM UP WITH FORK OR SPATULA. STIR IN 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 20 MINUTES. REFRIGERATE 24 HOURS.
  2. BRING SAUCE TO A BOIL, REDUCE TO A BRISK SIMMER. ADD CLAMS AND MUSSELS. COVER AND AND COOK UNTIL SHELLFISH OPEN, 5-10 MINUTES. DISCARD ANY THAT DO NOT OPEN. GENTLY STIR IN SHRIMP AND GROUPER. COVER AND SIMMER 2 MINUTES. ADD SCALLOPS. COVER AND SIMMER 3 MORE MINUTES. LADDLE INTO BOWLS AND TOP WITH CILANTRO.

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About CHILI UNIQUE

Hashtag: #Seafood



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