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Shark Chili




Source of Recipe


Chef Michael Braddock, Braddock's of Grandview


List of Ingredients




Vegetable Oil for Saute
16 cups Chicken Stock
8 cups Cooked Black Beans
1 bunch Cilantro (minced)
10 Aneheim Peppers (roasted, pureed and strained)
6 Jalepeno Peppers (roasted, pureed and strained)
4 Limes (juiced)
5# Mako Shark (cubed and grilled)
Mesquite Chips for smoking
1 16oz. jar of Frog Ranch Salsa (hot)
4 cups Roasted Corn
2 cups Roasted Red Bell Peppers (diced)
1/2 cup Chili Powder
2 cups manchego cheese for garnish
to taste Salt and Pepper

Recipe



Grill shark for 5 minutes and add mesquite chips to smoke to taste. In a large pot saute onions and chili powder until onions are translucent. Add roasted pepper puree and lime juice, heat until thick, about 5 minutes. Add stock, beans and shark. Simmer for 20 minutes. Fold in salsa, corn and red bell peppers, simmer for 15 minutes more. Season w/ salt and pepper to taste.
Serve:
Place a spoonful of the chili on a corn tortilla and top w/ manchego cheese. Garnish with a lime wedge, salsa and a little cilantro.