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Poblano Veal Chili

A chili made with ground veal, onions, celery, tomatoes, beans, chili seasoning, and poblano chile.

From the Recipes Wiki (Fandom) · 7 ingredients
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Why it works: Tomato and beans match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,713 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Poblano Veal Chili

Time15 minutes

Ingredients

Directions

Brown the veal and vegetables

  1. Cook veal in large saucepan until crumbly and no longer pink, stirring often; drain fat.

  2. Add onion and celery and sauté until tender.

Simmer the chili

  1. Stir in tomatoes, beans, seasoning mix, and poblano chile.

  2. Heat to boiling; simmer, covered, 15 minutes.

Nutrition, whole recipe (rough)

80Calories
3 gProtein
1 gFat
17 gCarbs

Counts 4 of 6 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions
IngredientPortion assumedkcal
Onion1 medium (110g)44
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Celery1 stalk (40g)6
Vealnot in our table0
Beannot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + beanstop 1% of all pairs
    Smell alikestrong
    Cooked together2,713 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Celery + tomatotop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + beanstop 6% of all pairs
    Smell alikestrong
    Cooked together1,159 recipes

    Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

  4. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Onion + beanstop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Ground lean veal
Provides the meaty base and body of the chili once cooked until crumbly.
Onion
Softens as it sautés, adding sweetness and aromatic depth to the base.
Crushed tomatoes
Supply the liquid and acidity that carry the seasonings and simmer into a sauce.
Great northern beans
Add starchy body and a creamy texture as they simmer in the sauce.
Chili seasoning mix
Supplies most of the chili flavor, blending spice and savoriness into the sauce.
Poblano chile
Adds mild, fresh pepper flavor and a slight vegetal note to the simmered sauce.

The step that matters

Drain the fat after browning the veal. Lean veal still releases some fat as it cooks. Pouring off the excess keeps the chili from tasting greasy and lets the seasonings and tomatoes carry the flavor.

Swap the onion

How well each one fits the dish's main ingredients (veal, celery, tomato, beans):

  1. Carrotfits better
  2. Capsicumfits better
  3. Okrafits better
  4. Onionthe original

Fit is the average pairing score against veal, celery, tomato, beans. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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