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Who\u2019s ever heard of chili made with seafood? Answer: We have. And now, with this seafood chili recipe, you have, too.<\/span><\/p>\n Next question is, when are you going to make this delicious dish?<\/span><\/p>\n If it is a hot summer day or a cold winter night, you can\u2019t go wrong with seafood chili. Especially when it is Texas Pepper Jelly-style.<\/span><\/p>\n When we prepare recipes we think about those who will be making them and try to make the recipes simple.<\/span><\/p>\n We also like to include our products like our habanero pepper jellies, seasonings, and<\/span> Rib Candies<\/span><\/a>, to boost the flavor and sometimes cut down on the ingredient list.<\/span><\/p>\n To start this recipe we had to contemplate a few things first\u2026<\/span><\/p>\n Immediately, we thought to ourselves (and since we are Texans) BEEF! Brisket to be exact. If this makes you want brisket chili, well<\/span> here you go<\/span><\/a>. Otherwise, keep reading.<\/span><\/p>\n Then we thought how can we make a chili that is a little different.<\/span><\/p>\n We searched through cookbooks and the web. Finally, one caught our eye. We found one we knew could be improved upon by using a few of our products as ingredients.<\/span><\/p>\n We went to work and created a chili rich in flavors. And hearty for growing boys in a household. Introducing\u2026<\/span><\/p>\n Chili Salsa Ingredients:<\/span><\/p>\n Combine together in a small bowl.<\/span><\/p>\n Seafood Chili Ingredients:<\/span><\/p>\n Directions:<\/span><\/p>\n In a saucepan, bring the broth to a boil and add the rice, salsa, and Craig\u2019s All-Purpose Seasoning; return to a boil. Reduce heat, cover, and simmer for 15-20 minutes or until the rice is tender.<\/span><\/p>\n Heat the olive oil in a skillet. Saute the onion, green pepper, and other peppers for just a couple of minutes. Don\u2019t cook until soft, because they will finish the cooking process in the chili.<\/span><\/p>\n Once ready, add the sauteed veggies to the rice mixture. Add the can of tomatoes, fish, scallops, and shrimp. Cover and simmer for about 8-10 minutes (or until the<\/span> seafood is thoroughly cooked<\/span><\/a>).<\/span><\/p>\n Add the Pineapple Habanero Pepper Jelly and simmer for two more minutes. Serve hot with<\/span> oyster crackers<\/span><\/a>, or saltines.<\/span><\/p>\n Since this chili is made with fish, shrimp, and scallops it doesn\u2019t need to cook all day. In fact, it doesn\u2019t take very long at all! This makes the recipe doubly awesome.<\/span><\/p>\n You can also make this with any of the seafood items on their own.<\/span><\/p>\n Make a shrimp chili if you don\u2019t like the other fish options we included. You\u2019ll just need to bump up the quantity of whatever you choose to use.<\/span><\/p>\n Don\u2019t be afraid to make it your own. Add some black beans to add some extra protein. Fresh herbs would add to the layers of flavor. You can even use crab meat instead of all the other seafood we have in ours.<\/span><\/p>\n Just as a note; sometimes this turns out soupy, and you\u2019ll need to serve it in bowls. However, depending on the weather, humidity, and the mood of the fish, sometimes it turns out more chunky, and you can eat it off a plate. But no matter how you end up eating it, it\u2019s FANTASTIC and the family will be asking for more.<\/span><\/p>\n You can always add some toppings to this chili, just like you would for traditional chili, you know the typical sour cream.<\/span><\/p>\n If you like more heat, we suggest adding a few chopped or sliced jalapenos to get the level you desire.<\/span><\/p>\n Seafood Chili Ingredients<\/p>\n Chef knife<\/p>\n<\/li>\n Cutting board<\/p>\n<\/li>\n Measuring cups<\/p>\n<\/li>\n Measuring spoons<\/p>\n<\/li>\n Dutch oven<\/p>\n<\/li>\n Wooden spoon<\/p>\n<\/li>\n Medium sauce pan<\/p>\n<\/li>\n Small mixing bowl<\/p>\n<\/li>\n Spoon<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div><\/div>\n Chili Salsa instructions<\/p>\n In a small bowl, combine the mild salsa and the Mango Habanero Rib Candy<\/span><\/p>\n<\/li>\n Set aside.<\/span><\/p>\n<\/li>\n<\/ol>\n<\/div>\n Seafood Chili Instructions<\/p>\n In a saucepan, bring the broth to a boil and add the rice, salsa (you just mixed together), and Craig’s All-Purpose Seasoning; return to a boil.<\/span><\/p>\n<\/li>\n Reduce heat, cover, and simmer for 15-20 minutes or until the rice is tender.<\/span><\/p>\n<\/li>\n In a dutch oven, saute the onion, green pepper, and other peppers for just a couple of minutes.<\/span><\/p>\n<\/li>\n Don’t cook until soft, because they will finish the cooking process in the chili. <\/span><\/p>\n<\/li>\n Once ready, add the sauteed veggies to the rice mixture. <\/span><\/p>\n<\/li>\n Add the can of tomatoes, fish, scallops, and shrimp. Cover and simmer for about 8-10 minutes (or until the seafood is thoroughly cooked).<\/span><\/p>\n<\/li>\n Add the Pineapple Habanero Pepper Jelly and simmer for two more minutes. <\/span><\/p>\n<\/li>\n Serve hot with oyster crackers, or saltines.<\/span><\/p>\n<\/li>\n<\/ol>\n<\/div>\n<\/div>\n Calories: <\/span>276<\/span>kcal<\/span><\/span>Carbohydrates: <\/span>46<\/span>g<\/span><\/span>Protein: <\/span>16<\/span>g<\/span><\/span>Fat: <\/span>4<\/span>g<\/span><\/span>Saturated Fat: <\/span>1<\/span>g<\/span><\/span>Polyunsaturated Fat: <\/span>1<\/span>g<\/span><\/span>Monounsaturated Fat: <\/span>2<\/span>g<\/span><\/span>Trans Fat: <\/span>1<\/span>g<\/span><\/span>Cholesterol: <\/span>56<\/span>mg<\/span><\/span>Sodium: <\/span>885<\/span>mg<\/span><\/span>Potassium: <\/span>What is the best meat for chili?<\/b><\/h2>\n
Our take on an Easy Seafood Chili Recipe<\/b><\/h2>\n
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This isn\u2019t an all-day affair in a slow cooker.<\/b><\/h2>\n
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