Surf& Turf Chili

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1/2 Recipe chili base
-(See RECIPE) 1 t 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