Ingredients
Chili:
- 3 lb Ground veal (IMPS/NAMP 396)
- 3 cups or 1 lb Chopped onions
- 2 Tbsp or 1 oz Minced garlic
- 1/4 cup Vegetable oil
- 1 Tbsp Kosher salt
- 1/2 tsp Ground black pepper
- 4 cups or 12-1/4 oz Chopped red bell peppers
- 3 cups or 3 oz Chopped cremini mushrooms
- 2 Tbsp Ground cumin
- 3 cups Veal stock
- 2 cups or 1 lb Canned diced tomatoes, drained
- 1-1/2 cups Dry red wine (Meritage)
- 1/2 cup or 4-1/2 oz Tomato paste
- 1/4 cup Tabasco Chipotle Pepper Sauce
- 2 Tbsp Masa harina
- 1/2 cup or 1 oz Finely chopped fresh cilantro
- 2-1/4 cups or 9 oz Shredded Cheddar cheese
- 2-1/4 cups or 9 oz Shredded Monterey Jack cheese
Fries:
- 12 each Small Idaho russet potatoes, each cut into 8 wedges (steak fries)
- Vegetable oil for frying as needed
- Finely chopped fresh cilantro as needed
- Kosher salt as needed
- Freshly ground black pepper as needed
Garnish:
- Finely chopped fresh cilantro as needed
- Diced California avocado as needed
Instructions
Chili:
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Brown ground veal with onions and garlic in oil in rondo or roasting pan. Season with salt and black pepper. Add bell peppers and mushrooms; sauté until peppers are tender. Add cumin; sauté 2 to 3 minutes. Stir in stock, tomatoes, wine, tomato paste and chipotle pepper sauce; bring to a boil. Reduce heat; simmer 1 hour. Sift in masa harina; continue simmering until slightly thickened. Stir in cilantro. Season with salt and black pepper. Set aside; keep warm.
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Combine cheeses; set aside.
Fries:
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Fries per order: Blanch 8 wedges in 325°F oil; drain. Fry in 375°F oil until golden brown. Toss fries with 1/2 oz cheeses and cilantro; season with salt and black pepper. Melt cheese under broiler, if necessary.
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Ladle about 10 oz chili into 12 oz individual gratin or soufflé dish; top with 1 oz cheese blend. Broil to melt cheese. Garnish with cilantro and avocado. Serve with fries.