Surf & Turf Chili

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Servings: 4 Difficulty: Advanced
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A hearty, slow-braised blend of tender beef skirt steak and succulent shrimp in a rich, spicy tomato base.
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This Surf and Turf Chili reimagines the classic dish by slow-braising skirt steak until it shreds effortlessly, then finishing with delicate jumbo shrimp. The result is a textural masterpiece: fork-tender beef mingling with plump seafood in a robust, savory sauce infused with garlic and allspice. It&# 226;€™s an elevated weeknight dinner that feels luxurious yet approachable. Serve it over rice or with warm corn tortillas for a complete meal that satisfies cravings for both bold spice and deep umami flavor. Perfect for feeding a small crowd or enjoying leftovers, this dish brings restaurant-quality warmth to your home table.

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Surf & Turf Chili

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 34.1

Description

This Surf and Turf Chili reimagines the classic dish by slow-braising skirt steak until it shreds effortlessly, then finishing with delicate jumbo shrimp. The result is a textural masterpiece: fork-tender beef mingling with plump seafood in a robust, savory sauce infused with garlic and allspice. It&# 226;€™s an elevated weeknight dinner that feels luxurious yet approachable. Serve it over rice or with warm corn tortillas for a complete meal that satisfies cravings for both bold spice and deep umami flavor. Perfect for feeding a small crowd or enjoying leftovers, this dish brings restaurant-quality warmth to your home table.

Ingredients

Directions

  1. Preheat the oven to 325°F (165°C).
  2. Prepare the chili base according to package instructions if frozen or packaged.
  3. Heat vegetable oil in a large Dutch oven over high heat on the stovetop.
  4. Season the skirt steak with salt and pepper, then sear in the hot oil until browned well on both sides.
  5. Pour off any excess fat from the Dutch oven.
  6. Add the chili base, minced garlic, ground allspice, and chicken stock to the pot.
  7. Bring the mixture to a boil on the stovetop.
  8. Cover the Dutch oven and transfer it to the preheated oven.
  9. Braise for 1 to 1.5 hours, or until the steak is tender enough to fall apart when prodded.
  10. Remove the pot from the oven and stir in the peeled and deveined jumbo shrimp.
  11. Return the pot to the oven, uncovered, and cook for an additional 10 to 12 minutes until the shrimp are pink and cooked through.
  12. Using two forks, shred the beef directly in the pot, mixing it thoroughly with the chili ingredients.
  13. Taste the chili and add more salt if desired.
  14. Transfer the chili to a serving platter or individual bowls.
  15. Sprinkle generously with chopped cilantro.
  16. Serve immediately with warm corn tortillas and a side of sour cream.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 34.1kcal
% Daily Value *
Total Fat 1.6g3%
Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 288.2mg13%
Total Carbohydrate 5.9g2%
Dietary Fiber 4.2g17%
Sugars 1.0g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: surf and turf, chili, beef, shrimp, skirt steak, slow cook, dinner, american, spicy, comfort food, garlic, cilantro, tortillas, main course, seafood stew, brown meat, oven braised
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