Seafood and steak are combined in a dish called surf and turf. For a very easy way to prepare a spectacular meal any night of the week, this dish barbecues seasoned shrimp and filet steaks. The majority of the materials for the shrimp marinade most likely already exist in your pantry.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 40 mins |
| Total Time: | 2 hrs |
| Servings: | 26 |
| Yield: | 26 servings |
Ingredients
- 6 ½ pounds ground beef
- salt and ground black pepper to taste
- 3 (12 ounce) cans stewed tomatoes
- 1 (12 ounce) can tomato paste
- 2 ½ tablespoons chili powder
- 2 tablespoons white sugar
- 2 teaspoons garlic salt
- 1 tablespoon olive oil
- 1 bunch celery, chopped
- 1 ½ yellow onions, finely chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 4 jalapeno peppers, seeded and chopped
- 2 tablespoons minced garlic
- 1 (29 ounce) can light red kidney beans, undrained
- 1 (29 ounce) can dark red kidney beans, undrained
Instructions
- Heat a large nonstick skillet over medium-high heat. Season ground beef with salt and pepper; cook and stir in batches in the hot skillet until browned and crumbly, 5 to 7 minutes per batch. Remove meat to a colander to drain and then set aside in a large bowl. Drain and discard grease from skillet between batches.
- While meat is cooking, combine stewed tomatoes, tomato paste, chili powder, sugar, and garlic salt in the bowl of a food processor; blend until smooth.
- Heat olive oil in a 16-quart pot over medium-high heat. Add celery, onions, green pepper, red pepper, jalapeno peppers, and garlic. Cook and stir until vegetables have softened and onion has turned translucent, 7 to 10 minutes. Add reserved meat, stewed tomato puree, and undrained light and dark red kidney beans. Simmer for 1 hour.
Nutrition Facts
| Calories | 341 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 70 mg |
| Dietary Fiber | 6 g |
| Protein | 24 g |
| Saturated Fat | 7 g |
| Sodium | 591 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |