Grass-Fed, Grass Finished Beef

Grass Fed, Grass Finished Yak

Grass Fed, Grass Finished Beef, Yak & Lamb

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Jenni's Award Winning Yak Chili

Jenni’s Red Chili with Yak

Jenni at the Soup Palette competed in the 2023 Durango Snowdown Chili Cook-Off. Her yak chili took 1st Place for Judge’s Choice and 2nd Place for People’s Choice.

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!

Lisa Ferrell

Lisa Ferrell

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