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Title: Veal Chili with Artichokes
Categories: Chili
Yield: 6 Servings
| Stephen Ceideburg | ||
| 3 | lb | Veal stew meat |
| Flour for dredging | ||
| Salt and pepper to taste | ||
| 3 | tb | Olive oil |
| 1 | lg | Onion, chopped |
| 3 | Garlic cloves, minced | |
| 1 | Fresh or canned chile pepper, minced | |
| 3 | tb | Chill powder |
| 1 | tb | Ground cumin |
| 1 | Bay leaf | |
| 1 | ts | Dried basil |
| 1 | ts | Dried thyme leaves |
| 1 | ts | Dried oregano leaves |
| 2 | tb | Flour |
| 1/4 | c | Dry white wine |
| 3 | c | Chicken stock |
| 5 | Plum tomatoes, peeled and chopped | |
| 8 | oz | Artichoke hearts, drained and quartered |
| 1 | lb | Cooked or canned chickpeas, drained |
| 1 | tb | Lemon juice |
| 1/4 | c | 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, 5/8/91.
Posted by Stephen Ceideburg
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