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Quebec Milk-Fed Veal chilli |
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Cost per serving: $1.72
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- 500 g (1 lb) Quebec Milk-Fed Veal stewing cubes
- 125 ml (1/2 cup) barbecue sauce
- 30 ml (2 tablespoons) vegetable oil
- 2 chopped onions
- 2 cloves of garlic, chopped
- 15 ml (1 tablespoon) chilli powder
- 5 ml (1 teaspoon) dried oregano
- 1 can (796 ml / 28 oz) diced tomatoes
- 2 celery sticks, sliced
- 1 can (540 ml / 19 oz) red kidney beans, drained
- 1 can (341 ml / 12 oz) corn kernels, drained
- Salt, pepper and hot pepper sauce (Tabasco style) to taste
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Preparation
- In a bowl, mix the cubes of milk-fed veal and the barbecue sauce.
- In a large pan, heat oil on medium-high heat. Add veal cubes, onions, garlic, chilli powder and oregano. Cook for 5 minutes and stir often.
- Add tomatoes. Reduce heat to low. Cover and let simmer for 30 minutes or until meat is tender.
- Add celery, red kidney beans and corn. Continue cooking for 30 minutes. Add salt and pepper to taste. Add hot pepper sauce. Serve with rice and grated cheese, if desired..
- Variation: For chilli with less consistency, add 250 ml (1 cup) of water with the tomatoes.
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