Veal Chili with Cheddar-Jack Cheese Fries

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prepare

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serves

3 lb. ground veal (IMPS/NAMP 396)

3 cups (1 lb.) chopped onions

2 tbsp. (1 oz.) minced garlic

1/4 cup vegetable oil

1 tbsp. kosher salt

1/2 tsp. ground black pepper

4 cups (12-1/4 oz.) chopped red bell peppers

3 cups (3 oz.) chopped cremini mushrooms

2 tbsp. ground cumin

3 cups veal stock

2 cups (1 lb.) canned diced tomatoes, drained

1-1/2 cups dry red wine (Meritage)

1/2 cup (4-1/2 oz.) tomato paste

1/4 cup Tabasco Chipotle Pepper Sauce

2 tbsp. masa harina

1/2 cup (1 oz.) finely chopped fresh cilantro

2-1/4 cups (9 oz.) shredded cheddar cheese

2-1/4 cups (9 oz.) shredded Monterey Jack cheese

12 ea. small Idaho russet potatoes, each cut into 8 wedges (steak fries)

vegetable oil, for frying, as needed

finely chopped fresh cilantro, for garnish

diced California avocado, for garnish

1

For Chili: Brown ground veal with onions and garlic in 1/4 cup oil in rondo or roasting pan. Season with 1 tbsp. salt and 1/2 tsp. 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 1/2 cup cilantro. Season with salt and black pepper. Set aside; keep warm.
2

Combine cheeses; set aside.
3

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 finely chopped cilantro; season with salt and black pepper. Melt cheese under broiler, if necessary.
4

To Serve: 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.