Mexican Veal Chili Recipe
Ingredients
| Vegetable oil | 1 Tablespoon | |
| Onions | 1 Cup (16 tbs), minced | |
| Garlic | 4 Clove (5gm) | |
| Ground veal | 1 1/2 Pound | |
| Celery | 1 Cup (16 tbs), minced | |
| Green bell peppers | 1 Cup (16 tbs) | |
| Canned crashed tomatoes - 1 cup | ||
| Mixed vegetable juice - 1 cup | ||
| Chili powder | 2 Teaspoon | |
| Ground cumin | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Hot Sauce | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Red kidney beans | 12 Ounce, drained | |
Directions
MAKING
1 In a 4-quart saucepan, add vegetable oil and heat.
2 Add onions and garlic and saute for about 5 minutes until onions are translucent.
3 Add ground veal and stirring constantly, saute until browned.
4 Stir in the remaining ingredients except kidney beans and bring to a boil.
5 Lower the heat, cover and simmer for 30 minutes.
6 Stir the kidney beans into the veal mixture and cook until heated, about 5 minutes.
SERVING
7 Serve in 4 warm soup bowls.
1 In a 4-quart saucepan, add vegetable oil and heat.
2 Add onions and garlic and saute for about 5 minutes until onions are translucent.
3 Add ground veal and stirring constantly, saute until browned.
4 Stir in the remaining ingredients except kidney beans and bring to a boil.
5 Lower the heat, cover and simmer for 30 minutes.
6 Stir the kidney beans into the veal mixture and cook until heated, about 5 minutes.
SERVING
7 Serve in 4 warm soup bowls.
Chef
