Yak Chili Con Carne
- 2 tablespoons olive oil
- 1–2 tablespoons pork fat or bacon drippings
- 2 large onions, diced
- 1 Anaheim green pepper, diced (or substitute green bell pepper for less heat)
- 2 cloves of garlic, minced
- 2 lbs. ground yak meat
- 1 lb. ground pork
- 1 (28 oz.) can diced tomatoes
- 1 can red kidney beans, washed and drained
- 2 tablespoons tomato paste
- 1 tablespoon each dried oregano and red chili powder
- 1 teaspoon smoky cumin, or to taste
- 1 tablespoon cocktail bitters of your choice, or zest of 1 whole lemon plus zest of ½ orange
- 1 tablespoon sea salt and black pepper
- ½ cup sharp cheddar cheese, grated (optional)
- Sliced green onions (optional)
- Corn muffins with butter (optional)
- Drizzle olive oil in a large saucepan over high heat. Add pork fat or bacon drippings.
- Add onions and Anaheim pepper. Sauté 5–10 minutes, or until they begin to caramelize. Lower the heat to medium.
- Add garlic. Stir for 3 minutes. Add yak meat and ground pork. Cook until meat is lightly browned, stirring occasionally to break up the meat.
- Add diced tomatoes, red kidney beans, and tomato paste. Cook on medium heat for half an hour, or until ingredients are well blended and bubbly.
- Stir well, then add the spices. Add the bitters, salt, and pepper. Taste and correct seasonings.
- Serve in individual bowls. If desired, garnish with grated cheddar and green onions, and serve with corn muffins and butter (this always accompanies chili con carne at our house).
Courtesy of seleneriverpress.com
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