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Veal Chili Recipe
|Olive oil/Vegetable oil||4 Teaspoon|
|Green bell peppers||1 Cup (16 tbs)|
|Diced onions||1 Cup (16 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Ground veal||12 Ounce|
|Canned whole tomatoes||2 1⁄2 Cup (40 tbs), drained and coarsely chopped (Reserve Liquid)|
|Tomato puree||1⁄4 Cup (4 tbs)|
|Crushed red pepper||1 Teaspoon (Or To Taste)|
|Chili powder||1 Teaspoon (Or To Taste)|
|Cornmeal||1 1⁄2 Ounce, uncooked|
|Drained canned red kidney beans||8 Ounce|
|Extra sharp cheddar cheese||3 Ounce, shredded|
|Taco shells||2 , broken into quarters|
Serving size: Complete recipe
Calories 1825 Calories from Fat 721
% Daily Value*
Total Fat 81 g124.7%
Saturated Fat 29.4 g146.9%
Trans Fat 1.2 g
Cholesterol 369 mg123%
Sodium 3417.6 mg142.4%
Total Carbohydrates 168 g56.1%
Dietary Fiber 36.9 g147.6%
Sugars 18.2 g
Protein 120 g240.5%
Vitamin A 153.1% Vitamin C 331.2%
Calcium 106.4% Iron 104.9%
*Based on a 2000 Calorie diet
Add veal and cook, stirring constantly, until meat loses its pink color, 3 to 5 minutes; stir in tomatoes, reserved liquid, tomato puree, and seasonings and bring to a boil.
Reduce heat, cover, and let simmer, stirring occasionally, for 20 minutes.
Stir cornmeal into veal mixture; cover pan and let simmer for 5 minutes longer.
Add beans and cook until thoroughly heated.
To serve, transfer mixture to a 1 1/2-quart serving bowl; sprinkle with cheese and arrange taco shell quarters around edge of bowl.