Ingredients
- 1 tablespoons vegetable oil
- 2 large onions, chopped
- 3 garlic cloves, crushed and minced
- 1 red bell pepper, cored, seeded, and sliced
- 1 green bell pepper, cored, seeded, and sliced
- 2 tomatillos, papery skin removed, minced (optional)
- 1/4 cup minced fresh cilantro
- 2 tablespoon minced fresh oregano, or 1 tablespoon crumbled dried
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons chipolte pepper flakes, or to taste (optional)
- 1/4 cup red wine or white wine
- 1 bay leaf
- 2 cups chopped peeled tomatoes, fresh or canned
- 1 to 2 cups kidney beans and/or black beans
- Salt
- 1/3 pound minced clams, drained
- 1/2 pound shrimp, shells removed
- 1/2 pound sea scallops, rinsed, patted dry, and cut into halves or quarters, depending on size
Directions
Heat the oil in a large heavy saucepan over medium high heat. When hot, add the onion, garlic, bell peppers, tomatillos, oregano, chili powder, cumin, and chipotle pepper. Lower the heat to medium low and saute, stirring often, until the onions and peppers are soft and limp, about 10 minutes. Add the wine, turn up to medium high, and stir until most of it evaporates, about 2 minutes. Add the bay leaf and tomatoes, turn the heat down to medium and simmer gently, covered, until the sauce thickens, about 20 minutes. Stir in the beans, and add the clams, shrimp, and scallops and cook just until the shrimp are bright pink and the scallops are white, and no longer glossy, about 5 minutes
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By rdholcom_3607157
Iuka, MS
on February 01, 2010
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I like spicy...but this was downright HOT!!! I did not have clams, so I added a little more shrimp and scallops. Next time I might add half of the spices. To tone it down I drizzled some honey and lime juice in, and it helped a little. Also used pinto beans because I didn't have the others. It's got a good flavor, though. Like some of the other reviewers have stated, if you like a thinner consistency for your chili you will need to add some additional liquid.
By edward_moore_46...
Evanston, IL
on January 09, 2006
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This turned out to be a delicious chili and I will certainly make it again. However, after adding the wine and letting it evaporate it just didn't seem like there was enough liquid. I added two cans of diced tomatoes plus a can of beer. I also used one can of Brooks Chili Hot Beans in Chili Gravy and one can of black beans and followed another reviewer and replaced the clams with crab, thank you for that suggestion! Everyone raved!
P.S. Nowhere in the recipe does it state what to do with the chopped cilantro so I used it as a topping as I do on other chilis.
By hiltzjeff_1968657
Denton, TX
on January 26, 2005
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Entered this baby in CHILI COOKOFF at work... Good enough for second place.... IN TEXAS!!!!
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