Title: Surf & Turf Chili
Categories: Meat Seafood Soup Mexican Chili
Yield: 4 Servings

1/2		Recipe chili base (See RECIPE)
1	ts	Vegetable oil
1/2	lb	Skirt or flank steak
3		Garlic cloves; finely minced
1/8	ts	Ground allspice
1/2	c	Chicken stock OR low-sodium chicken broth
8		Jumbo shrimp peeled and deveined
		Salt; as desired
1/2	bn	Cilantro; chopped
12		Corn tortillas
1	c	Sour cream

PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over high heat on top of the stove. Add the steak and brown well on both sides. Pour off the fat and add the chili base, garlic, allspice and stock. Bring to a boil and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2 hours or until the steak is falling apart. Add the shrimp, return to the oven and cook, uncovered, another 10 to 12 minutes. Taste for salt and add if desired. Using a fork, shred the steak with the other chili ingredients. Arrange the chili on a serving platter or in individual bowls and sprinkle with chopped cilantro. Serve with warm tortillas instead of bread and pass sour cream on the side.

MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK

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