Chipotle Veal Chili with Lime Crema

Grain Fed veal, Milk Fed Veal
Stewing Veal
20 min Preparation
2h15 Cooking
4 Portions


  • 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


  1. Pat stewing veal with a paper towel and season with salt.
  2. 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.
  3. Add the remaining olive oil, onion, garlic, and green pepper to Dutch oven. Cook until soft and fragrant, about 5 minutes.
  4. 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.
  5. 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.
  6. For the lime crema, simply combine all the ingredients and sit in the refrigerator till ready to use.
  7. 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.

Side dishes

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