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Veal Chili

Prep Time:
15 mins.
Cook Time:
35-50 mins.


¼ cup canola oil

1 pound ground veal

8 ounces onions, minced

1 ounces garlic, minced

8 ounces green bell peppers, diced

2 tablespoons chili powder

1 teaspoon ground cumin

1/2 tablespoon salt

1/2 tablespoon black pepper

1/4 cup chili seasoning blend

¼ cup tomato paste

16 ounces tomato purée

1 can red kidney beans, drained

8 oz. Pepper Jack cheese, grated


  1. Preheat a large sauté pan on medium-high heat and add the canola oil. Add the ground veal and onions and sauté for 2 to 3 minutes or until the onions are translucent. Add the garlic and peppers; continue to sauté for 1 to 2 minute longer.
  2. Add the chili seasoning and sauté until well combined. Add the remaining ingredients, except the cheese, and bring to a boil. Lower to a simmer and cook for 30 to 45 minutes or until the veal is tender.
  3. Garnish with grated cheese.

Source: Funded by the Beef Checkoff