Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3       lb           Veal stew meat
                        Flour for dredging
                        Salt and pepper to taste
   3       tb           Olive oil
   1       large        Onion, chopped
   3       cloves       Garlic - minced
   1                    Fresh or canned chile pepper, minced
   3       tb           Chill powder
   1       tb           Ground cumin
   1                    Bay leaf
   1       t            Dried basil
   1       t            Dried thyme leaves
   1       t            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

Preparation:

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 evaporates. Add the chicken stock and tomatoes. Simmer, partially covered, 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.

Nutritional Information:

545 calories, 59 g protein, 42 g carbohydrate, 16 g fat (3 g saturated), 192 mg cholesterol, 261 mg sodium, 11 g fiber.