This is good stuff! I didn't try Chef Beorn's deconstructed version, but I used his ingredients and proportions to make a slow cooker-ful for a chili cook-off at work. For mine, I browned the veggies and chorizo then let their flavors blend in a slow cooker. I seared the shrimp and scallops (I used bay scallops since they are much less expensive and I didn't need the diver scallops for the deconstructed plating) until they were brown but not fully cooked. I took the seafood to work in a separate container and mixed them in just a few minutes before the judging so that they wouldn't be overcooked and rubbery. The chili received first place for most creative and first place for best taste! Excellent recipe! I can't wait to try the deconstructed version!
My guy can't stop raving about this dish. It's fantastic! Who would have thought to mix these ingredients. Beorn, you rock!!