Monday, March 30, 2009

Chipotle Yak Chili

1/4 c Olive oil
1 lg Spanish onion, chopped
6 Cloves garlic, finely - chopped
3 lb Yak meat, ground
1 28-ounce can peeled plum - tomatoes
2 Chipotle chilies in adobo - sauce, chopped
1 tbs Kosher or coarse sea salt, - or to taste
2 tsp Dried crumbled oregano
1 tps Ground cumin
1 Bay leaf
1/2 tps Freshly ground black pepper, - or to taste 3 tbs Chopped fresh cilantro Saltines or corn chips - (optional)


In a heavy 6-quart pot over high heat, warm olive oil and add onion. Cook over medium heat until onion is pale golden, about 10 minutes. Add garlic, and cook, stirring, 1 minute longer. Add meat, and sear it, stirring constantly, until it turns brown, 10 to 15 minutes. Add tomatoes, chilies, salt, oregano, cumin, bay leaf and black pepper. Simmer, partly covered, until tomatoes break down and chili thickens slightly, about 45 minutes. Stir chili occasionally. Stir in cilantro, and simmer, uncovered, 5 minutes. Taste, and season with more salt and pepper if necessary. Serve with crackers or corn chips, if desired.


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