Chili-Corn Sauce

1 med. Onion, top and bottom cut off and reserved
1 Red Bell Pepper, top and bottom cut off and reserved
1 Green Bell Pepper, top and bottom cut off and reserved
2 fresh ears of Yellow Corn
2 tblsp. Oil, vegetable (or more)
12 oz Beef, stew meat, (shin, chuck, or round) cut into 1-inch cubes
1 tblsp Garlic, finely chopped
2 1/2 tblsp Chili powder
1 tsp. Crushed Red Pepper
1 tsp. Ground Black Pepper
1/2 c. Dry Vermouth OR Dry White Wine
4 c. Veal Stock
3 c. Heavy Cream

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.

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