1 lb ground veal
2 bay leaves
5 cloves of garlic
2 red onions
2 lbs tomatillos
1 green pepper
2 cans white beans
2 tbsp cumin
2 tbsp chili powder
salt & pepper
40 oz chicken stock
1 bunch cilantro
- season the lamb and veal with salt and pepper, and brown in a pan until the meat is no longer pink. transfer the meat into a large pot on the side.
- drain half of the juices and fat from the meat in the pan. add to the same pan and sautee the chopped green pepper, pablanos, serranos (remove some of the seeds to moderate the heat level), jalapeno (feel free to add another jalapeno if you like extra heat), onions, garlic, and tomatillos. sautee until the vegetables are tender.
- transfer the sauteed vegetables to the pot with the meat. add 40 oz of chicken stock and add the cumin and chilli powder, bay leaves, and any additional salt to taste.
- bring to a boil and simmer for 45 minutes, adding chopped cilantro and canned beans in the last 15 minutes. add the beans with the liquid inside, the starch helps thicken the chili.
- plate in a bowl and sprinkle with shredded cheese on top.
credit for the recipe goes to my colleague, vinny, who is quite the cook himself. this is a great spin on a regular chili, without sacrificing any of the heartiness. the lamb and veal give it deep flavors, and are accentuated by the spice from the peppers. this is sure to warm you up on a cold day and the meat and beans will keep you satisfied! you'll be tasting the complex tastes fused together in the chili in each spoonfull.