JACKSONVILLE SUPERBOWL CHILI RECIPE #3
Source of Recipe
Tim Reinert from Howell, MI, for the FoodTV.com Manly Man Chili Cook-Off
List of Ingredients
6 to 8 long wooden skewers
1 1/2 pounds (26-30 count) shrimp
3 limes (including zest)
1/2 to 1 cup tequila (see Note)
1 tablespoon plus 1 teaspoon cumin
2 teaspoons cayenne pepper, divided use
Red pepper flakes
1 tablespoon olive oil
2 large onions chopped
5 cloves garlic chopped
2 4-ounce cans green chilies
1/4 teaspoon ground cloves
4 16-ounce cans great Northern beans
5 cups defatted chicken stock (canned will work all right)
4 cups grated Monterey Jack cheese
GARNISH:
Sour cream
Chopped fresh green onions Recipe
Shell shrimp, wash and skewer (6 to 7 shrimp per skewer) and place in
a casserole dish long enough to hold the skewers. Zest 1 to 2 limes
and sprinkle the lime zest over the shrimp. Using a lemon reamer,
juice all 3 limes and pour the juice over the shrimp. Pour the
tequila over the shrimp and add 1 teaspoon cumin and 1 teaspoon
cayenne pepper or enough to cover. Sprinkle red pepper flakes over
the shrimp. Cover dish with plastic wrap and place in refrigerator to
marinate for 2 to 3 hours (flipping shrimp halfway through).
Heat olive oil in stock pot and add onion and saute for about 10
minutes until translucent. Add the garlic, green chilies, cumin,
cayene pepper and cloves and saute for 10 minutes.
Add beans and chicken stock and bring to a boil. Reduce the heat and
simmer until the beans are tender, 1 1/2 hours.
Heat grill to high and then reduce to medium after the chili has
simmered for about 11/2 hours. Grill the shrimp for about 4 minutes,
turning once.
Add the shrimp and 1 to 1 1/2 cups of cheese to the chili and stir
until the cheese melts to thicken (See Note).
Ladle into bowls and serve with remaining cheese, chopped green
onions and sour cream. Salt to taste.
Yield: 12 servings.
Note: The shrimp will have a definite tequila taste if 1 cup is used.
If using less tequila, add dry white wine to make up the difference.
If using dried beans (1 to 1 1/2 pounds), pick over the beans and
rinse them. Cover beans with water by at least 3 inches and soak the
beans for 24 hours. Change the water 1 time about 12 hours after the
soaking process starts.
If the chili is thin, thicken with a slurry of 3 tablespoons of
cornstarch and water. The cheese will also thicken the chili. The
chili can be served over tortilla strips or rice to give it more body.
If letting the chili rest overnight before serving, do not prepare
and add the shrimp until just before serving.
Source: Adapted from www.foodtv.com
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