Veal Chili with Cheddar-Jack Cheese Fries



12 servings




  • 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


  • 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


  • Finely chopped fresh cilantro as needed

  • Diced California avocado as needed



  1. 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.

  2. Combine cheeses; set aside.


  1. 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.

  2. 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.

Veal Cuts - IMPS / NAMP

Ground - 396

Dylan Lindstadtground