Houston Gulf Heat Chili
This seafood chili will make you sweat and might just help keep those Chicago winters at bay. Shrimp
and a couple of veggies go for a swim in the hot, hot sauce – not for the faint of heart.

Level of Difficulty: easy

Serves 4-6.

2 tablespoons olive oil
1 onion, diced
2 ribs celery diced
1 green pepper, diced
3 cloves garlic, minced
1/2 teaspoon thyme leaves
1/2 teaspoon cumin seed
1 teaspoon seasoned salt
1/2 teaspoon Smokehouse black pepper
1 (14.5 oz.) can fire-roasted crushed tomatoes
1 cup low-sodium chicken broth
1 cup Frank’s hot sauce
2 tablespoons Worcestershire sauce
2 tablespoons dry sherry
2 lbs. peeled, deveined, raw shrimp
1/4 cup fresh lemon juice

Heat the olive oil in a large stockpot over medium-high heat. Add the onion, celery, green pepper and
garlic and sauté 3-5 minutes. Add the thyme, cumin seed, seasoned salt and Smokehouse black
pepper.  Cook and stir 1 minute. Add the tomatoes, chicken broth, hot sauce, Worcestershire sauce
and dry sherry. Bring to a boil stirring occasionally. Reduce heat and add the shrimp. Cook 2-4 minutes
or until shrimp are cooked through. Stir in lemon juice.

Special Teams:
Sourdough Bread