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Veal Chili With Artichokes chili, veal, misc, ceideburg 1 stephen ceideburg 3 lb veal stew meat 1 flour for dredging 1 salt and pepper to taste 3 tablespoon olive oil 1 large onion, chopped 3 garlic cloves, minced 1 fresh or canned chile pepper, mince; d 3 tablespoon chill powder 1 tablespoon ground cumin 1 bay leaf 1 teaspoon dried basil 1 teaspoon dried thyme leaves 1 teaspoon dried oregano leaves 2 tablespoon flour 1/4 cup dry white wine 3 cup chicken stock 5 plum tomatoes, peeled and chopped 8 oz artichoke hearts, drained and quart; ered 1 lb cooked or canned chickpeas, drained 1 tablespoon lemon juice 1/4 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, 5/8/91. Posted by Stephen Ceideburg Yield: 6 servings Chinese Recipes - Indian Recipes - Italian Recipes - German Recipes MENU
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