Best Steak And Shrimp Chili / Surf And Turf Chili / Crock Pot Recipe

CookingWithCarolyn's picture

Oct. 18, 2016

This Steak Shrimp Chili is perfect to prepare much earlier and relish it whenever you want. It has got spice and everything nice.


Olive oil 3 Tablespoon
Steak 2 Pound , cut into cubes
Grand diamond all purpose seasoning 2 Tablespoon
Onion 1/2 Cup (8 tbs)
Bell pepper 1/3 Cup (5.33 tbs) , dice
Celery 1/3 Cup (5.33 tbs) , dice
Garlic clove 4 , mince
Bay leaf 1
Chilli powder 1 1/2 Tablespoon
Chipotle chili powder 1 Tablespoon
Ground cumin 1/2 Teaspoon
Ground coriander 1/2 Teaspoon
Mexican oregano 1/2 Teaspoon
Kosher salt To Taste
Pepper To Taste
Canned diced tomatoes 14 Ounce
Tomato paste 6 Ounce ((can))
Granulated sugar 1 Teaspoon
Shrimp 1 1/4 Ounce , deveined
Beef stock 2 Cup (32 tbs) ((preferably low sodium))



1. First, prepare and chop the onions, bell pepper, celery and garlic.

2. Cut the steaks into ½ inch cubes. Trim some of the fat if necessary. Lightly season the steak cubes with some of the Grand Diamond All Purpose seasoning, about 1 teaspoon.

3. Preheat the oil in a skillet over medium-high heat. Cook the steak cubes just until browned on all sides. Turn off the heat.

4. Season the shrimp with a teaspoon of the seasoning and refrigerate.


5. Add all of the ingredients, EXCEPT the beef stock and shrimp, to the crock pot.

6. Cover with the lid and cook the chili on high for about 4 to 5 hours or low for 8 to 9 hours.

7. Remove the shrimp from the refrigerator about 20 minutes before adding them to the crock pot. This will allow the shrimp to become room temperature.

8. No matter which cooking time you choose, add the shrimp to the chili during the last 15 minutes of the cooking time. Continue to cook with the lid on.


9. Once it’s done, serve it with your favorite toppings or accompaniments, sour cream, cheese, green onions, bacon, cornbread or rice. You can also cool the chili down, portion it into plastic freezer bags, label, date, and freeze for later use.

Note: You can control the thickness of the chili by the amount of beef stock that is added. One and a half (1½) cups will turn out a thick meaty chili. Two (2) cups will leave the chili with a “thick stew” consistency. For best results, stir in 1½ cups of stock and add a quarter (1/4) cup at a time to reach the desired consistency.

Tip: If possible, taste the chili half way through the cooking time to ensure the salt is to your taste. If the beef stock is not low sodium you may not need to add much more salt.

Recipe Summary

Difficulty Level: Medium
Servings: 2

Nutrition Facts

Serving size

Calories 1457Calories from Fat 762

 % Daily Value*

Total Fat 86 g132.3%

Saturated Fat 27 g135%

Trans Fat 0 g


Sodium 1415 mg58.96%

Total Carbohydrates 62 g20.7%

Dietary Fiber 15 g60%

Sugars 18 g

Protein 112 g224%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet