Grind the veal meat in a meat grinder. Leave the red beans in water overnight. The next day, heat the oil and butter in a large pot, add the mince to braise, while stirring constantly.
Stir everything well and add the bay leaf and veal broth. Leave the dish to boil for 1 hour that way, then add the boiled corn. Once the beans soften, your veal chili is ready.