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Bacon, Snapper, and Tomato Chili




Source of Recipe


D'Agostino, NYC


Recipe Introduction


This distinctive chili combines red snapper, bacon, whole jalapeños, and chili seasonings for a great spring or summer meal.



List of Ingredients




2 slices bacon


1 cup chopped yellow onion


2 garlic cloves, minced


1 teaspoon dried oregano leaves


1-1/2 teaspoon chili powder


1 14-1/2-ounce can diced tomatoes, undrained


1-1/2 cups water


2 whole fresh jalapeño chiles


1 pound red snapper fillets, cut into 1-inch pieces


1/2 teaspoon ground cumin


Salt to taste


2 tablespoons chopped fresh cilantro leaves



Recipe



Place bacon in a dutch oven (preferably cast iron) and cook over medium-high heat until crisp. Transfer to paper towels to drain, then crumble and set aside. Discard all but 1 tablespoon of the bacon drippings from dutch oven and add onion and garlic. Cook for 4 minutes or until onion is translucent. Add oregano and chili powder and cook for 1 minute more. Add tomatoes and their liquid, water, and jalapeños and bring to a boil. Add snapper, bacon, and cumin. Bring just to a boil, reduce heat, and simmer for 5 minutes. Stir in salt, to taste, and cilantro and serve immediately.



SUGGESTED GARNISH: Diagonally sliced scallions.


Makes 5 - 6 cups