Instructions: * Recipe for VEAL STOCK follows in another recipe file.

For Chili-Corn Sauce:
Coarsely chop the reserved trimmings from your onions and peppers; set aside.

Cut the whole onion and peppers into a neat fine dice; set aside.

With a small paring knife remove the corn kernels from the cob, reserving the cobs, and combine kernels with the diced vegetable mixture.

In a large heave saucepan heat 2 tablespoons of oil until very hot but not smoking. Add the meat cubes and stir over high heat, shaking the pan, until the meat is nicely browned (about 7 minutes.)

Add the chopped vegetable trimmings to the meat and toss 4 to 5 minutes.

Add the garlic to the mixture and toss 2 minutes.

Add the chili powder, ground red pepper and black pepper to the mixture and stir for 2 minutes.

Add the vermouth and reduce the mixture for 2 minutes.

Add the Veal Stock and reserved corncobs and bring the mixture to a boil, stirring.

Boil mixture gently, skimming any fat from the surface frequently, until the stock has reduced to a light syrupy consistency

(20 minutes or more.)

Add the cream and continue to boil gently, skimming, until liquid is reduced and coats the back of a spoon (about 8 minutes or longer.)

Remove and discard corncobs.

Strain half of the mixture into a clean saucepan, add corn and vegetable mixture to strained liquid, boil for 2 minutes, and set aside.

(Combine unstrained half and solids from strained half and reserve as a stew for another meal. Further cooking may be necessary.)

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