Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Stephen Ceideburg 1 ts Dried thyme leaves
3 lb Veal stew meat 1 ts Dried oregano leaves
Flour for dredging 2 tb Flour
Salt and pepper to taste 1/4 c Dry white wine
3 tb Olive oil 3 c Chicken stock
1 lg Onion, chopped 5 Plum tomatoes, peeled and
3 Garlic cloves, minced -chopped
1 Fresh or canned chile 8 oz Artichoke hearts, drained
-pepper, minced -and quartered
3 tb Chill powder 1 lb Cooked or canned chickpeas,
1 tb Ground cumin -drained
1 Bay leaf 1 tb Lemon juice
1 ts Dried basil 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

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