Public recipe with member extras
Camel Milk Chili
A hearty beef chili finished with a swirl of camel milk to mellow the heat and round out the flavor.
Beef & Lamb Mains · Game Day Entertaining · Cold Weather Comfort
What you need
Ingredients
- 2 lbs Ground Beef
- 1 Onion, chopped
- 2 cloves Garlic, minced
- 2 tbsp Chili Powder
- 1 tsp Cumin
- 28 oz Crushed Tomatoes
- 2 cans Kidney Beans, drained
- 1/2 cup Camel Milk
- Shredded Cheese and Cilantro, to finish
Method
Instructions
- Brown the ground beef with the onion, about 8 minutes. Add garlic, chili powder, and cumin, and toast 30 seconds.
- Stir in the crushed tomatoes and kidney beans, and simmer 30 to 40 minutes.
- Remove from direct heat and stir in the camel milk.
- Warm gently without boiling hard.
- Serve topped with shredded cheese and cilantro.
From The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes by Aunesty Janssen
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