Ingredients
- 1/4 cup Canola oil
- 1 pound veal, ground
- 8 ounces onions, minced
- 1 ounce garlic, minced
- 1/2 pound green bell peppers, small dice
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 tablespoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chili seasoning blend
- 1/4 cup tomato paste
- 16 ounces tomato purée
- 1 can red kidney beans, drained
Garnish:
- 8 ounces Pepper Jack cheese, grated
Instructions
-
Pre-heat a large sauté pan on medium high heat and add the canola oil. Add the ground veal and onions and sauté for 2-3 minutes or until the onions are translucent. Add the garlic and peppers; continue to sauté for 1-2 minutes longer.
-
Add the chili seasoning and sauté until slightly toasted. Add the rest of the ingredients, except the cheese, and bring to a boil; lower to a simmer and cook for 30-45 minutes or until the veal is tender.
-
Garnish with grated cheese.
