Packed with fresh produce and flavor, great for all year round.
Ingredients:
4 strips bacon, sliced ½-inch thick
1 ½ pounds ground yak
1 jalapeño, seeded and diced
1 Fresno pepper, seeded and diced
1 Serrano pepper, seeded and diced
1 medium yellow onion, diced
1 carrot, diced
2 celery stalks, diced
1 green bell pepper, diced
3 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1 teaspoon salt
2 tablespoons tomato paste
1 (28-ounce) can fire-roasted diced tomatoes
1 (15-ounce) can black beans, drained and rinsed
1 (15-ounce) can red kidney beans, drained and rinsed
1 ear of corn, charred and shucked
2 cups beef broth
1 bay leaf
1/2 cup red wine
Cooking Instructions:
- Cook the Bacon in a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon and set it aside, leaving the drippings in the pot. 2. Sauté Vegetables in the same pot with the bacon drippings, add the diced jalapeño, Fresno pepper, Serrano pepper, onion, carrot, celery, and green bell pepper. Sauté for about 5-7 minutes until the vegetables are softened.
- Brown the Yak, add the ground yak to the pot and cook until browned. Break it apart as it cooks. Drain excess fat if necessary.
- Add Garlic and Spices, stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, and salt. Cook for an additional minute until fragrant.
- Incorporate Tomato and Beans add the tomato paste, fire-roasted diced tomatoes, black beans, red kidney beans, charred corn, and beef broth. Stir well to combine.
- Simmer, add the bay leaf and red wine. Bring the chili to a boil, then reduce the heat to low and let it simmer for at least 30-45 minutes, stirring occasionally. The longer it simmers, the better the flavors will meld.
- Finish and Serve, remove the bay leaf before serving. Adjust seasoning if needed. Top with the cooked bacon and enjoy your hearty Yak chili! Enjoy your cooking!