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Seafood Chili --------------------------------Ingredients ----------------------CHILE STOCK --------------------------1 Box Vegetable Stock 3 Chipotle Chiles 5 New Mexico Chiles 3 Ancho

Chiles 1 Clove Garlic 2 Cups Water SPICE BLEND ----------------------------1/2 Tablespoon Cumin 1/2 Teaspoon Coriander 1/2 Teaspoon Mustard Powder Pinch Clove Pinch Cinnamon VEGGIES ------------------28 Oz Muir Glen Diced Tomatoes 6 Oz Muir Glen Tomato Paste 15 Oz Small White Beans 1 Onion 1 Zucchini 1 Bell Pepper 3 Habanero Peppers 2 Cloves Garlic 1 Pound Corn SEAFOOD --------------------2 Pounds Mussels 10 Shrimp 1/2 Pound Bay Scallops 3 Squid OTHER 1 Cup White Wine Cilantro Directions ------------------

Remove seeds from dried chiles and place all of the chile stock ingredients into a pot. Bring to a boil and remove from heat. Allow to sit for a half hour, then blend to a smooth consistency. Mix and prepare your spice blend. Dice the onion, zucchini and pepper. Mince the habanero and garlic. Rinse the beans. In a large pot, cook the onion, pepper, and zucchini in olive oil until they start to brown. Add the garlic and habanero and cook 1 minute. Add the spices and cook another minute. Add the tomato paste and cook 2 to 3 minutes. Dump in the chile stock and large can of tomatoes. Add the corn and beans and bring to a light simmer. Prep the seafood. This involves removing the beards from the scallops and scraping off any barnacles or fibers from the mussels. Halve the scallops and cut up the shrimp to match the size of the cut scallops. Cut the squid into rings. In a separate pan, heat up the white wine to a simmer. Add your mussels and cook for a few minutes until they all open. If some don't open, throw those away! Meanwhile, drop your prepped seafood into the simmering chili. When the mussels are opened, add them to the chili with the juices from the pan. After only about 2 minutes, the seafood is cooked. Remove from heat and serve with a garnish of cilantro.