Friday, December 5, 2008

YAK TRACKS: Yakking About Yak Chili!

NOTE: Thanks to Champlain College student Joe Dimeck for this humdinger of a recipe. We're pleased and honored to hear that Champlain College is featuring our sweet Italian sausage as part of their end-of-semester" dinner party comprised of largely local ingredients from farmers all over Vermont.

Joe's Simple Chili

1 can of light red kidney beans
1 can of dark red kidney beans
1 can of white kidney beans
2 medium-sized cans of tomato sauce
3lbs of meat (1lb yak, 1lb veal, 1lb elk works nicely if you can get the elk, but be creative with the meat).
2 boxes of Shelby's Chili mix (1 box per 2lbs)
1 jalapeno (more if you like heat)
half an onion diced

Step 1: Brown the meat. Add sea salt if you like.
Step 2: Cut onion and jalapeno. Open cans of beans and drain the liquid.
Step 3: After meat finishes browning, drain the fat.
Step 4: Pour the beans, tomato sauce, Shelby's chili mix, and meat into a pot.
Step 5: Slow cook on a medium heat, stirring occasionally for as short as a half hour and as long as you want
Step 6: Enjoy.

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