If the St. George Island Chili Cook-Off has you burning to create a bowl of something to warm you during the cool coastal nights, check out this island-inspired take on the classic soul-soother. With fresh Apalachicola seafood and a dash (or several!) of the official hot sauce of St. George, you can fix a dish that might just be worthy of next year’s competition!
Seafood Chili Recipe Ingredients
- 4 pads butter
- 2 cups chopped white onion
- 10 garlic cloves, minced
- 5 Teaspoons dried oregano
- 35 oz Italian plum tomatoes, not drained
- 16 oz clam juice
- 2 cups dry red wine
- 1/2 cup chili powder
- 2 Teaspoons Ed’s Red Hot Sauce
- Salt and pepper to taste
- 1 Teaspoon cayenne pepper
- 2 medium red bell peppers, chopped
- 12 Littleneck clams
- 12 mussels, scrubbed and debearded
- 1/2 pound grouper cut into 1 inch pieces
- 12 large shrimp, peeled and deveined
- 3/4 pound Bay scallops
- Fresh cilantro and shredded pepper jack cheese for serving
Seafood Chili Recipe Directions
Heat butter in heavy saucepan over low heat. Add onion and bell pepper. Cover and cook until tender, usually about 15 minutes. Add garlic and oregano, and cook another 10 minutes. Add tomatoes, breaking up large pieces with a spatula. Stir in the clam juice, wine, chili powder, hot sauce, salt, pepper, and cayenne. Slowly bring to a boil. Reduce heat and simmer for 1 hour. Refrigerate overnight.
Bring sauce to a boil. Reduce heat to a brisk simmer. Add clams and mussels. Cover and cook until shellfish open, approximately 5 to 10 minutes. Discard any shellfish that do not open. Gently stir in grouper and shrimp. Cover and simmer for 2 minutes. Add scallops. Cover and simmer until fish is just opaque, about 3 minutes.
Top with cilantro and/or shredded pepper jack then serve.