Seafood Chili
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- Recipe categories: Vegetables, Tomatillos, Shellfish, Clam, Scallop, Shrimp, Meat,
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Average Rating:
Total Reviews: 5
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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!!!!
By amacnab_1142565
Sanford, FL
on September 28, 2004
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We used shredded crab meat instead of clams, it actually thickened it a little.
By kibilda_924974
Tampa, FL
on August 29, 2004
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This recipe is very good. Nice and spicy, my guests loved it. The beans are a great addition.