Ingredients:
3 pound Veal stew meat |
2 tablespoons Flour for dredging |
1/4 Teaspoon Salt and pepper to taste |
3 tablespoons Olive oil |
1 large Onion, chopped |
3 cloves Garlic - minced |
1 medium Fresh or canned chile pepper, minced |
3 tablespoons Chill powder |
1 tablespoons Ground cumin |
1 piece Bay leaf |
1 Teaspoon Dried basil |
1 Teaspoon Dried thyme leaves |
1 Teaspoon Dried oregano leaves |
2 tablespoons Flour |
1/4 Cup Dry white wine |
3 Cup Chicken stock |
5 Medium Plum tomatoes, peeled and chopped |
8 ounces Artichoke hearts, drained and quartered |
1 pound Cooked or canned chickpeas, drained |
1 tablespoons Lemon juice |
1/4 Cup Minced cilantro |
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Preparation / Directions:
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.
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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. |
