chili unique
(1 RATING)
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.
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prep time
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yield
Ingredients
- 5 tablespoons olive oil
- 2 cups onions (chopped)
- 2 - leeks white part only (chopped)
- 10 - cloves garlic (minced)
- 5 teaspoons oregano
- 35 0Z. cans plum tomatoes ( do not drain)
- 16 0Z. - clam juice
- 2 cups dry red wine
- 1/2 cup chili powder
- 5 teaspoons ground cumin
- 1 tablespoon salt
- 1 teaspoon cayenne pepper
- 2 - red bell peppers (chopped)
- 12 - littleneck clams
- 12 - mussels, debearded and scrubbed
- 1 1/2 pounds grouper cut into 1 in. pieces
- 12 - large shrimp pelled and deveined
- 3/4 pound bay scallops
- - fresh cilantro for topping
How To Make chili unique
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Step 1THIS 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.
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Step 2BRING 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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