Veal chili with artichokes

Yield: 6 Servings S

Ingredients:

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