Veal Chili Recipe
Ingredients
| 1 tablespoon plus | ||
| 1 teaspoon olive or vegetable oil | ||
| 1 cup each diced onions and green bell peppers | ||
| Garlic | 4 Clove (5gm), minced | |
| Ground veal | 12 Ounce | |
| Canned tomatoes | 2 1/2 Cup (16 tbs), drained | |
| Tomato puree | 1/4 Cup (16 tbs) | |
| 1 teaspoon each chili powder and crushed red pepper, or to taste | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Cornmeal | 1 1/2 Ounce, uncooked | |
| Red kidney beans | 8 Ounce, drained | |
| 3 ounces extra-sharp Cheddar cheese, shredded | ||
| 2 taco shells, broken into quarters | ||
Directions
In 4-quart saucepan heat oil; add onions, green peppers, and garlic and saute until onions are translucent.
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.
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.
Chef
