Chenoa Tomato Surprise - Hot, Yet Pleasant Tasting, Seafood Chili
Ingredients For Five or Six Quart Cooker

Chenoa Tomato Surprise may be prepared on the stove using low heat (setting on an electric stove of one level above simmer) or in a slow cooker set on high. The later is preferred.

Place two cans of tomato sauce, three cans of great northern and or navy beans, frozen chopped green pepper, Cajun Seasoning, dried minced garlic, chicken flavored bouillon cubes, butter, and sliced/ground jalapeno peppers in cooker and turn on the heat. Food process to the point of small visible pieces (don't juice them) two cans of stewed tomatoes and add the result to the cooker.

Add oysters to the cooker after slicing the whole oysters into thirds, being careful to save the juice. After the oysters have been removed from the can, pour the juice through a sieve to remove any shell, then add the juice to the cooker. Add the shrimp and baby clams whole to the cooker.

Add water to the cooker to reduce sticking if needed or to achieve desired stock thickness. If room still exists in the cooker a fourth can of beans may be added.

Chenoa Tomato Surprise should be cooked for approximately two to three hours and should be stirred deeply at least every 15 minutes to prevent sticking, since solid portions will have a tendency to sink and clump.

Cheese crackers are the crackers of preference for serving with Chenoa Tomato Surprise just as they are for Chenoa Caliente.