Chipotle Veal Chili with Lime Crema
Grain Fed veal, Milk Fed Veal
Stewing Veal
20 min
Preparation
2h15
Cooking
4
Portions
Ingredients
- 30 ml (2 tbsp) olive oil, divided
- 1 kg (2 lbs.) Fontaine Family Stewing Veal
- Salt to taste
- 1 small red onion, diced
- 2-4 garlic cloves, minced or grated
- 2 green peppers, diced
- 60 ml (¼ cup) tomato paste
- 3 chipotle chili peppers, finely chopped
- 30 ml (2 tbsp) chili powder
- 15 ml (1 tbsp) smoked paprika
- 10 ml (2 tsp) ground cumin
- 30 ml (2 tbsp) oregano
- 500-750 ml (2-3 cups) chicken broth
- 1 can (796 ml) diced tomatoes
- 1 can (528 ml) black beans
- 10 ml (2 tsp) salt
- 30 ml (2 tbsp) brown sugar
Lime Crema (sauce)
- 250 ml (1 cup) sour cream
- 1 garlic clove, grated
- 2 limes, juiced and zested
Preparation
- Pat stewing veal with a paper towel and season with salt.
- Heat 1 tbsp of oil in a large Dutch oven over medium-high heat. Add the veal and brown well. Remove from Dutch and set aside.
- Add the remaining olive oil, onion, garlic, and green pepper to Dutch oven. Cook until soft and fragrant, about 5 minutes.
- Push the veggies to the side and add the tomato paste. Cook until fragrant smells sweet, about 2-3 minutes. Add the chipotle chili peppers, chili powder, smoke paprika, cumin, oregano and mix all until well combined.
- Pour the broth and scrape the bottom of the Dutch oven with your wooden spoon. Add the tomatoes, beans, salt and sugar. Bring to a boil, reduce the heat and gently simmer the chili for 2 hours.
- For the lime crema, simply combine all the ingredients and sit in the refrigerator till ready to use.
- Serve chili in large bowls with a dollop of lime sauce and choice of toppings. Avocado, green onions, cheese and cilantro are always a good option.