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1
Broil or grill the fresh pasillia peppers close to heat source and turning frequently with tongs until the pepper skins are mostly blackened and blistered.
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2
(This may be done in a broiler or on an open flame over your grill or stove burner.)
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3
Place the peppers in a brown paper bag, fold over the top to seal and let stand for 15 minutes.
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4
Put gloves or bags over your hands.
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5
(okay, if you don't want to wear gloves, but it may burn your hands a bit and whatever you do, DO NOT pick your nose or wipe your eyes or anything else with your own hands for a day or so) Peel and discard the skin and stems of the roasted peppers.
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6
Cut open the roasted peppers and discard their seeds.
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7
Cut open and discard the stems and seeds of the jalapeno peppers.
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8
(If you like a spicier chili you can leave the seeds intact).
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9
Discard gloves.
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10
Place the pasillia and jalapeno peppers in the jar of an electric blender or food processor.
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11
Add the bottle of clam juice, 2 cloves of garlic, half of the chopped onions, and all of the cumin and white pepper.
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12
Process to a smooth puree.
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13
Set aside.
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14
Warm a skillet over medium heat.
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15
(we do the whole batch in one large cast iron pot so it only takes one pan) Add chopped bacon and cook, stirring frequently.After the bacon has released its fat, or is about half cooked, add the remaining clove of garlic and remaining chopped onion.
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16
Continue to cook until the bacon is cooked through.
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17
Place the bacon mixture and the pureed pepper mixture into your chili pot.
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18
Add the chicken broth.
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19
(You can add more if you find a need to do so) Stir and set pan over low heat for 10 minutes.
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20
Turn up the heat to medium, add the mushroom soup, canned chili peppers, and salsa verde.
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21
Simmer, stirring occasionally for about 30 minutes.
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22
Cut a 2 inch thick slice of velveeta cheese.
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23
Cut cheese into smaller cubes and add to chili.
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24
Stir frequently, be careful not to have your heat too high to avoid sticking.
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25
Add green shrimp to chili, simmer for 10 minutes.
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26
Add cooked shrimp to chili.
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27
Simmer for 5-10 minutes.
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28
Ladle chili into bowls and enjoy.
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29
I would advise against overcooking once the seafood is in the chili as shrimp can get weird if it is overcooked.
