Veal Chili With Artichokes
Ingredients| 1 stephen ceideburg 3 lb veal stew meat 1 flour for dredging 1 salt and pepper to taste 3 tbsp olive oil 1 large onion, chopped 3 garlic cloves, minced 1 fresh or canned chile pepper, mince, d 3 tbsp chill powder 1 tbsp ground cumin 1 bay leaf 1 tsp dried basil 1 tsp dried thyme leaves 1 tsp dried oregano leaves 2 tbsp 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 tbsp lemon juice 1/4 cup minced cilantro |
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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
Servings:
6
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