Game Day Veal Chili

Cut: ,, | Servings: Makes approximately 4 litres

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Chili Spice Mix
¼ cup bbq seasoning rub
2 tbsp chili powder
2 tsp ground cumin
1 tsp cayenne pepper
Veal Chili
2 lbs ground veal
1 lbs veal shoulder or stewing meat, cut into ½ inch cubes
¼ + 2 tbsp + 2 tbsp cup vegetable oil
1 large onion, finely diced
8 plump cloves garlic, minced
2 poblano peppers, diced
2-4 hot chili peppers (use jalapeno, serrano, or habanero), seeded and finely chopped
2-4 pieces chipotle chili in adobo sauce
3 tbsp tomato paste
½ cup craft beer
1/3 cup concentrated beef stock
1/3 cup bbq sauce
1 x 14 oz tin diced tomatoes, do not drain
Salt and freshly ground black pepper to taste
Optional toppings
¼ cup sour cream
1 cup shredded nacho cheese
1 green onion finely chopped
1/4 cup Hickory Sticks
1 bunch fresh cilantro, chopped



In a bowl combine the bbq seasoning spice blend, chili powder, cumin, and cayenne pepper. Mix well. Set aside.

Season the ground veal with 2/3 of the chili spice mix. Season the diced veal with remaining 1/3 of the chili spice mix.

Heat a large pan over medium high heat and quickly sauté the seasoned ground veal until lightly browned, transfer to an oven proof crock.

Add a little more oil to the pan and quickly sauté the seasoned diced veal until lightly browned on all sides, add to the crock pot with ground veal.

Heat a little more oil in the pan and sauté off the onions, garlic, poblano pepper and chili peppers and add to the browned veal.

Stir in the chipotle chilies, tomato paste, a good splash of beer (about a ¼ can), concentrated beef stock, bbq sauce and diced tomatoes. Mix well.

Cover and heat in preheated 350 degrees oven for 1 ½ to 2 hours, stirring occasionally, until meat is fork tender.
Season to taste with salt and freshly ground black pepper and if you want it a little spicier add a few dashes of your favorite hot sauce.

To serve top chili with sour cream, shredded cheese, green onions, and hickory sticks and chopped fresh cilantro

Chili Cheese Nachos

Buy a bag or two of crispy corn chips. I personally like to make a blend using a variety of chips. For example: Doritos: Cool Ranch or Cheddar, White & Yellow Corn Tortilla Chips, Flavored Corn Chips like a chili lime or jalapeno and Fritos corn chips. Mix n match have some fun and change things up a bit.

Preheat your oven to 375 degrees F. Take a baking sheet and line it with some parchment paper or foil.

Make a layer of chips over the entire surface of the baking sheet. Sprinkle a handful or two of shredded cheese over the chips. Ladle/spoon/scatter the veal chili over the surface of the cheesy tortillas. As little or as much as you like. Sprinkle more cheese, add more chips, cheese, chili, cheese. Build it up 2 to 3 layers.

Fire it in the oven for about 8 to 10 minutes until the cheese melts and the chili is hot. It should be a gooey cheesy chili mess. That’s a good thing!

Remove the pan from the oven and let rest for a couple minutes.

Serve garnished with sour cream, guacamole (store bought or make it yourself with firm but ripe avocado, lime juice, olive oil, cilantro, garlic, red onion, salt, and pepper) and pico de gallo (store bought or make it yourself with tomato, red onion, jalapeno, cilantro, lime juice, olive oil, salt and pepper)

Serves 2 to 6

Source: Ted Reader BBQ (TedReader.com)