Veal chili with artichokes

Yield: 6 servings

Measure Ingredient
\N \N Stephen Ceideburg
3 pounds Veal stew meat
\N \N Flour for dredging
\N \N Salt and pepper to taste
3 tablespoons Olive oil
1 large Onion, chopped
3 \N Garlic cloves, minced
1 \N Fresh or canned chile pepper, minced
3 tablespoons Chill powder
1 tablespoon Ground cumin
1 \N Bay leaf
1 teaspoon Dried basil
1 teaspoon Dried thyme leaves
1 teaspoon Dried oregano leaves
2 tablespoons Flour
¼ cup Dry white wine
3 cups Chicken stock
5 \N Plum tomatoes, peeled and chopped
8 ounces Artichoke hearts, drained and quartered
1 pounds Cooked or canned chickpeas, drained
1 tablespoon Lemon juice
¼ cup Minced cilantro

A great chili relies on a sophisticated blend of seasonings. This one uses both fresh chilies and dried chili powder along with a spark of garlic, cilantro and fresh lemon juice.

Dredge the veal in flour seasoned with salt and pepper and brown on all sides in 2 tablespoons of the olive oil. Set aside.

Add the, remaining tablespoon of oil to the pan and soften the onion, 2 garlic cloves and the chile pepper in it.

Add the chili powder, cumin bay leaf basil thyme oregano and flour; cook 2 minutes. Add the reserved meat and toss well in the spices.

Deglaze the pan with the wine and boil until alcohol evapo- rates.

Add the chicken stock and tomatoes. Simmer, partially cov- ered, for 1 hour, or until the veal is tender.

Add the artichoke hearts and chick-peas and simmer 10 minutes longer.

Remove pan from heat and stir in the lemon juice, cilantro and remaining minced garlic. PER SERVING: 545 calories, 59 g protein, 42 g carbohydrate, 16 g fat (3 g saturated), 192 mg cholesterol, 261 mg sodium, 11 g fiber.

From an article by Andrew Schloss in The San Francisco Chronicle, ⅝/91.

Posted by Stephen Ceideburg

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