This is a dark, rich chili. For a vegetarian / vegan version, try substituting half a pound of diced tofu for the shrimp.
3 tbsp olive oil
1 tsp butter
1/2 lb button mushrooms (sliced)
1 medium sweet onion (diced)
1 jalapeno pepper (minced)
1 yellow pepper (chopped)
1/2 tsp minced garlic
1 28oz can diced tomatoes
1 tbsp chili powder
1 dash chili pepper flakes
1/2 tsp black pepper (ground)
1/4 cup red wine
1/2 lb medium shrimp (raw)
Heat olive oil and butter in a large pot over medium heat. Add onion, yellow and jalapeno peppers and simmer for 10 minutes. Add mushrooms and garlic; simmer another 10 minutes. Add tomatoes, chili powder, chili flakes, black pepper, and wine. Simmer for 30 minutes.
Peel shrimp, remove tails and cut in half. Heat a medium frying pan over medium-high heat. Add 1 tsp olive oil plus one tsp butter to pan. Fry shrimp 2-3 minutes or until slightly crisp.
Add shrimp to chili. Mix thoroughly.
Serve topped with a dollop of sour cream.