Name: Veal Chili with Cheddar-Jack Cheese Fries
Yield: 12 servings
Ingredients: 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; Vegetable oil for frying as needed; Finely chopped fresh cilantro as needed; Kosher salt as needed; Freshly ground black pepper as needed; Diced California avocado as needed

Serves:
12 servings

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:

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.
Combine cheeses; set aside.

Fries:

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.
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.