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Veal Chili

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  Olive oil/Vegetable oil 4 Teaspoon
  Green bell peppers 1 Cup (16 tbs)
  Diced onions 1 Cup (16 tbs)
  Garlic 4 Clove (20 gm), minced
  Ground veal 12 Ounce
  Canned whole tomatoes 2 1⁄2 Cup (40 tbs), drained and coarsely chopped (Reserve Liquid)
  Tomato puree 1⁄4 Cup (4 tbs)
  Crushed red pepper 1 Teaspoon (Or To Taste)
  Chili powder 1 Teaspoon (Or To Taste)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cornmeal 1 1⁄2 Ounce, uncooked
  Drained canned red kidney beans 8 Ounce
  Extra sharp cheddar cheese 3 Ounce, shredded
  Taco shells 2 , broken into quarters

In 4-quart saucepan heat oil; add onions, green peppers, and garlic and saute until onions are translucent.
Add veal and cook, stirring constantly, until meat loses its pink color, 3 to 5 minutes; stir in tomatoes, reserved liquid, tomato puree, and seasonings and bring to a boil.
Reduce heat, cover, and let simmer, stirring occasionally, for 20 minutes.
Stir cornmeal into veal mixture; cover pan and let simmer for 5 minutes longer.
Add beans and cook until thoroughly heated.
To serve, transfer mixture to a 1 1/2-quart serving bowl; sprinkle with cheese and arrange taco shell quarters around edge of bowl.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1825 Calories from Fat 721

% Daily Value*

Total Fat 81 g124.7%

Saturated Fat 29.4 g146.9%

Trans Fat 1.2 g

Cholesterol 369 mg123%

Sodium 3417.6 mg142.4%

Total Carbohydrates 168 g56.1%

Dietary Fiber 36.9 g147.6%

Sugars 18.2 g

Protein 120 g240.5%

Vitamin A 153.1% Vitamin C 331.2%

Calcium 106.4% Iron 104.9%

*Based on a 2000 Calorie diet


Veal Chili Recipe