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
- 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.
- 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.
- Garnish with grated cheese.
Source: Funded by the Beef Checkoff