Spiced Veal Chili

Veal in a chili is the move that catches you off-guard. Most chilis lean on ground beef for the heavy, fatty richness that defines the dish, but ground veal brings something cleaner and more nuanced. The flavor reads as chili, but the meat itself stays delicate, letting the chili powder, cumin, and oregano take center stage.

Three tablespoons of chili powder is generous, the right amount for a serious bowl that doesn’t pull punches on flavor. A tablespoon of red wine vinegar at the end is the unexpected addition, brightening the entire pot and cutting through the rich tomato base, the way Texans use a splash of cider vinegar in their chili.

This is bean-free Texas-style chili in spirit, even if the recipe doesn’t claim it. The pure meat-and-tomato simmer is what it should be.

Pro Tips

• Don’t overcrowd the pan with veal, break it up with the back of a heavy spoon as it cooks for the right granular texture.
• Bloom the spices in the pan after cooking the meat, the brief contact with hot fat releases their oils and intensifies the flavor.
• Use canned San Marzano-style tomatoes if you can find them, the lower acidity and sweeter character pair better with veal than aggressive supermarket varieties.
• Simmer uncovered if the chili is too thin at the 1-hour mark, evaporation thickens the sauce.

Variations

• Add a small can of black or pinto beans for a bean-included version.
• Stir in ¼ cup of dark chocolate or a tablespoon of unsweetened cocoa for a Mexican-mole-leaning depth.
• Sub ground turkey or ground chicken for an even leaner version.