Blazin' Blue Crab Chili by: Dan Rinaldi from Providence Fire Department



This recipe was developed as a result of the usual firehouse banter. I've been on the fire department for 30 years and back in 1988 when I got on the job there were about 5 different meals that were made, with chili being one of them and seafood not being any of them. Then it all began, I was told that if I wanted seafood I better figure out a way to do it in a chili. That's all I needed to hear, I said "it's on". Being 19, and stupid, I thought that it would be a good idea for the first try to be in the firehouse. Now, let me paint the picture. I work in a firehouse with 16 guys that have type-A personalities and Firehouse Magazine consistantly ranks it in the top 10 busiest firehouses in the nation every year. Needless to say, the first try was somewhere between a train-wreck and a natural disaster. Words can't explain the amount of harassment that I took. Like a true stubborn firefighter I made it every week until I dialed it in and got it to the point where people are now asking me for the recipe. As payback the recipe has never been released to any of the men, and now woman, that I work with.



  • For the chili
  • 1/4 cup Tablespoon olive oil
  • 1/4 cup minced shallot
  • 1 teaspoon minced garlic
  • 2 cups dry sherry
  • 4 teaspoons minced chipotle peppers in adobo sauce
  • 3 Tablespoons crab base
  • 4 teaspoons tomato paste
  • 3 cups canned ground San Marzano tomatoes
  • 2 teaspoons ancho chili powder
  • 1 cup mild New Mexican chile powder
  • 2 tablespoons cumin
  • 2 packages Goya Sazon Con Azarfan seasoning
  • 2 cups seafood stock
  • 3 cups heavy cream
  • 2 pounds jumbo lump blue crab meat
  • 2 cups seafood stock
  • 3-15.5 ounce cans cannellini beans (drained and rinsed)
  • 1&1/2 pounds dry sea scallops (cut into quarters)
  • For the top scallop
  • 10 dry sea scallops
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ancho chili powder
  • 1 teaspoon mild New Mexican chile powder
  • 10 whole dry sea scallops
  • canola oil for frying
  • For the pork belly
  • 1 tablespoon of your favorite dry BBQ rib rub
  • 8 ounces pork belly


  1. For the chili
  2. Heat olive oil in a stockpot. Add the shallot and cook until translucent then add the garlic and cook for one minute. Add the sherry and reduce by half. Then add: chipotle, crab base, tomato paste, tomatoes, ancho, chile powder, cumin, Sazon, and bring to a boil. Cook for 10 minutes. Add the heavy cream and simmer for ten minutes. Add the crab and seafood stock, cook for ten minutes. Add beans and cook for an additional five minutes. Shut heat and add the scallop quarters. Set aside and let sit until scallops cook through about 5 minutes.
  3. For the scallop on top
  4. Mix all dry ingredients together, then coat scallops evenly in dry rub. Pour enough oil in a frying pan to come up 1/4 inch and heat over medium/low heat. Add scallops and cook to desired doneness.
  5. For the pork belly
  6. Cut pork belly into small cubes and coat evenly with dry rub. Put in a frying pan and cook until crispy. Remove to a paper towel lined plate.
  7. To Assemble
  8. Put chili in a bowl then top with one scallop and sprinkle with pork belly.


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