Veal Chili With Artichokes
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Veal Chili With Artichokes
  Veal    Chili  
Last updated 6/12/2012 1:28:14 AM. Recipe ID 63499. Report a problem with this recipe.
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      Title: Veal chili with artichokes
 Categories: None
      Yield: 6 Servings
 
           Stephen Ceideburg
      3 lb Veal stew meat
           Flour for dredging
           Salt and pepper to taste
      3 tb Olive oil
      1 lg Onion, chopped
      3    Garlic cloves, minced
      1    Fresh or canned chile
           -pepper, minced
      3 tb Chill powder
      1 tb Ground cumin
      1    Bay leaf
      1 ts Dried basil
      1 ts Dried thyme leaves
      1 ts Dried oregano leaves
      2 tb Flour
    1/4 c  Dry white wine
      3 c  Chicken stock
      5    Plum tomatoes, peeled and
           -chopped
      8 oz Artichoke hearts, drained
           -and quartered
      1 lb Cooked or canned chickpeas,
           -drained
      1 tb Lemon juice
    1/4 c  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
 




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Recipe ID 63499 (Apr 03, 2005)

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