Prep Your Ingredients: Before you even turn on the stove, get everything ready. Dice your onion and bell peppers, mince the garlic, rinse and drain your beans, and thaw your seafood if it’s frozen.

Sauté the Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Add the diced onion and bell peppers and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Build the Chili Base: Add your chili powder, cumin, smoked paprika, and oregano to the pot. Stir constantly for about 30 seconds to toast the spices. Pour in the crushed tomatoes and tomato paste, stirring well to combine. Next, add the rinsed kidney and black beans, beef broth, and the non-alcoholic dark beer alternative. Bring the mixture to a gentle simmer.

Simmer and Season: Reduce the heat to low, cover the pot, and let the chili simmer for at least 20-30 minutes. Stir occasionally to prevent sticking. Taste and adjust seasonings.

Prepare the Seafood: While the chili simmers, pat your shrimp and scallops dry with paper towels.

Cook the Seafood: Add the shrimp, scallops, and crab meat to the simmering chili only in the last 5-7 minutes of cooking. Stir gently until the shrimp turn pink and opaque, and the scallops are just cooked through.

Prepare the Bread Bowls: Preheat your oven to 350°F (175°C). Carefully slice off the top of each bread bowl and scoop out most of the soft bread from the inside, leaving a sturdy 1-inch thick wall. Optionally brush the inside with olive oil or melted butter and toast them in the oven for about 5-7 minutes.

Fill and Serve: Ladle the hot seafood and shrimp chili generously into each prepared bread bowl. Top with your favorite garnishes: shredded cheese, a dollop of sour cream, green onions, and fresh cilantro.