Jenni’s Red Chili with Yak
Here’s the award-winning recipe. Let us know what you think, if you cook it. We appreciate everyone’s feedback. Just remember Jenni is a professional chef who cooks by instinct to create her recipes. As she told me, she hopes she didn't forget anything.
2 Tbs Olive or Avocado oil
1 cup diced Vidalia onion
1 red or orange pepper, diced
½ jalapeno pepper, minced
3-4 garlic cloves, minced
2 lbs ground Chama Valley yak
1/4 cup carrots, minced
1 tsp salt
Heat large dutch oven over medium-high heat. Add oil. When hot, add all ingredients and cook for 15 minutes.
Add ½ can classic beer, such as a lager. (½ for the chili; ½ for you.)
Simmer the mixture for 15-20 minutes to deglaze the meat – the alcohol will allow the meat flavors to more fully transfer to the sauce.
In a large bowl thoroughly mix together:
½ Tbs New Mexican red chile powder
1 tsp cayenne powder
1 Tbs dark chili powder
½ cup diced green chili – canned is fine
½ Tbs cumin
1 tsp Kosher salt
1 tsp black pepper
Add to bowl:
2 15 oz cans diced tomatoes
2 15 oz cans tomato sauce
2 cup beef broth
1-2 tsp Worcestershire sauce
Add spice mixture to the ground yak. Simmer for a minimum of 1 hour.
Taste the chili – At this point, Jen usually adds a pinch or two of each spice, and sometimes a dash of sugar or 1 Tbs black coffee.
The chili should have a thick meaty consistency.
When satisfied with flavor, emulsify in blender 1-2 turns. ENJOY!