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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini