Chili Con Crazy!

If you frequent my blog then you may have noticed that I am on quite a chili kick as of late. Since I created my now famous ‘Nightmare Chorizo Chili’, I have been mixing and matching various ingredients and experimenting with different textures and flavors. Last night I attempted to make a chili with an ingredient that you don’t normally associate with chili: Shrimp.

I was a little scared at first. I was cooking for someone who doesn’t eat meat so my options were a strictly vegetarian chili or some sort of seafood chili. I had to abandon my go to ingredient, which is Chorizo sausage, for either fake ground beef or some type of seafood. Shrimp seemed like the only logical choice. Though next, I’d like to try crawfish.

Anyway, here’s the recipe. It’s insanely easy and pretty healthy by chili standards. All you need is a large sauce pan or crockpot and the following ingredients.

-¾ pound of shrimp tails removed (I used precooked to save time)
-1 can (16 ounces) diced tomatoes with jalapenos
-1 can (16 ounces) red kidney beans (drained and rinsed)
-1 cup tomato sauce
-4 green onions (chopped)
-3 cloves garlic (diced)
-1 ½ tablespoon chili powder
-¾ teaspoon ground cumin
-½ teaspoon garlic powder
-½ teaspoon salt
-¼ teaspoon ground black pepper
-¼ teaspoon dried oregano
-½ can light beer
-1 shot whiskey

Once you’ve prepared the ingredients just throw it all in a large crockpot and cook on medium heat until the chili begins to boil. Then reduce heat to low and simmer until the shrimp curl up. Top with shredded cheese, a dollop of sour cream, and crush tortilla chips.