How to Make Ed Curry Chili

Seafood Chili

Cauliflower curry with chickpeas and peas.

Recipe Summary Seafood Chili

A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.

Ingredients | Ed Curry Chili

¼ cup butter

4 fresh tomatoes, diced

2 bell peppers, chopped into 3/4 inch pieces

2 heads garlic, crushed

3 green onions, chopped

1 (8 ounce) can kidney beans, drained

1 (8 ounce) can baby corn, drained and cut into bite-size pieces

2 stalks celery, chopped

1 tablespoon chili powder, or to taste

1 dash lime juice, or to taste

1 (16 ounce) can whole peeled tomatoes, with liquid

½ pound cooked crabmeat

1 pinch brown sugar, or as needed (Optional)

1 (7 ounce) can hearts of palm, drained and cut into bite-size pieces

1 pound jumbo shrimp - peeled, deveined, and tails removed

1 pound sea scallops

sea salt and freshly ground black pepper to taste

Directions

Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.

Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.

Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.

Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.

I find that chili, like many good soups and stews relies heavily on personal preference regarding spice, seasoning, textures, and abundance of ingredients; customize however you think is best!

I like chili with only a small amount of beans, hence the 1 to 2 cans notation.

You can save effort on seasoning by adding a chili seasoning packet. For this I actually have found that substituting a fajita seasoning packet works wonderfully.

Halve the scallops and shrimp if desired for more even distribution.

Info | Ed Curry Chili

prep: 30 mins cook: 1 hr 35 mins total: 2 hrs 5 mins Servings: 8 Yield: 5 to 6 quarts

TAG : Seafood Chili

Soups, Stews and Chili Recipes, Chili Recipes,