| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
|
6 |
Servings |
INGREDIENTS
|
|
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 |
INSTRUCTIONS
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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”