Veal Chili with Cheddar-Jack Cheese Idaho Potato Fries

Recipe courtesy of the Mushroom Council and


Yield: 12


3 pounds ground veal
3 cups chopped onions
2 tablespoons minced garlic
1/4 cup vegetable oil
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
4 cups chopped red bell peppers
3 cups chopped crimini mushrooms
2 tablespoons ground cumin
3 cups veal stock
2 cups canned diced tomatoes, drained
1 1/2 cups dry red wine (Meritage)
1/2 cup tomato paste
1/4 cup Tabasco Chipotle Pepper Sauce
2 tablespoon masa harina
1/2 cup finely chopped fresh cilantro
2 1/4 cups shredded Cheddar cheese
2 1/4 cups shredded Monterey Jack cheese

12 each, small Idaho russet potatoes, each cut into 8 wedges (steak fries)
Vegetable oil for frying, as needed
Finely chopped fresh cilantro, as needed
Kosher salt, as needed
Freshly ground black pepper, as needed


Finely chopped fresh cilantro, as needed
Diced California avocado, as needed


For Chili: Brown ground veal with onions and garlic in oil in rondo or roasting pan. Season with salt and black pepper. Add bell peppers and mushrooms; sauté until peppers are tender. Add cumin; sauté 2 to 3 minutes. Stir in stock, tomatoes, wine, tomato paste and Tabasco chipotle pepper sauce; bring to a boil. Reduce heat; simmer 1 hour. Sift in masa harina; continue simmering until slightly thickened. Stir in cilantro. Season with salt and black pepper. Set aside; keep warm. Combine cheeses; set aside.

For Fries: Blanch 8 wedges in 325°F oil; drain. Fry in 375°F oil until golden brown. Toss fries with 1/2 oz cheeses and cilantro; season with salt and black pepper. Melt cheese under broiler, if necessary.

Per Order: Ladle about 10 oz (1-1/4 cups) chili into 12 oz individual gratin or soufflé dish; top with 1 oz cheeses. Broil to melt cheese. Garnish with cilantro and avocado. Serve with fries.


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