| 2 T. olive oil | 1 t. salt, or to taste |
| 6 cloves garlic | 1 28 oz can diced tomatoes |
| 2 lb. ground yak | 1 bay leaf |
| 1 large onion | 1 t. ground cumin |
| 2 chipolte chilies in adobo sauce, chopped | 2 t. dried oregano |
| ½ t. black pepper | 3 T. chopped fresh cilantro |
| 1 can black beans (optional) | |
Brown the garlic, onion, and ground yak in the olive oil. Add the rest of
the ingredients except the cilantro. Simmer partially covered for about 45
minutes, stirring occasionally. Stir in the cilantro and simmer uncovered
for 5 minutes. Add more salt and pepper to taste if necessary.
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