This hearty veal chili offers a unique twist on the classic American favorite, using tender ground veal for a lighter yet deeply savory flavor profile. The dish combines the richness of meat with the earthy warmth of cumin and chili powder, balanced by the acidity of crushed tomatoes and vegetable juice. Aromatics like onion, garlic, celery, and green bell peppers create a robust base, while red kidney beans add substance and texture. Perfect for a cozy weeknight dinner or a casual gathering, this chili is satisfying and comforting. It simmers slowly to allow the flavors to meld, resulting in a thick, flavorful stew that is easy to prepare with pantry staples.
Veal Chili
Description
This hearty veal chili offers a unique twist on the classic American favorite, using tender ground veal for a lighter yet deeply savory flavor profile. The dish combines the richness of meat with the earthy warmth of cumin and chili powder, balanced by the acidity of crushed tomatoes and vegetable juice. Aromatics like onion, garlic, celery, and green bell peppers create a robust base, while red kidney beans add substance and texture. Perfect for a cozy weeknight dinner or a casual gathering, this chili is satisfying and comforting. It simmers slowly to allow the flavors to meld, resulting in a thick, flavorful stew that is easy to prepare with pantry staples.Ingredients
Directions
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Drain and rinse the canned red kidney beans under cold water.
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Heat the vegetable oil in a large 4-quart saucepan or Dutch oven over medium heat.
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Add the minced onion and garlic to the pan and saut for about 5 minutes, or until the onions are translucent and soft.
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Add the ground veal to the pan. Cook, stirring constantly to break up the meat into small crumbles, until it is browned and cooked through.
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Stir in the minced celery, green bell peppers, crushed tomatoes, vegetable juice, chili powder, cumin, salt, hot sauce, and black pepper.
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Increase the heat slightly and bring the mixture to a gentle boil.
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Reduce the heat to low, cover the pot, and let the chili simmer for 30 minutes to allow the flavors to meld.
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Stir the rinsed kidney beans into the veal mixture.
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Continue to cook uncovered for an additional 5 minutes, or until the beans are heated through and the chili has thickened slightly.
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Serve the chili hot in warmed bowls.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 11.1kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 0.0mg0%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 0.0g0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
