Ingredients

• 2 lb ground beef
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 tbsp chili powder blend
• 1 tsp ground cumin
• 28 oz crushed tomatoes
• 2 cans (15 oz each) cooked kidney beans, drained and rinsed
• 1 cup water, plus more as needed
• 1/2 cup pasteurized camel milk
• 3/4 tsp fine salt, plus more to taste
• 1/2 cup shredded cheddar, for serving
• 1/4 cup chopped cilantro

Method

1. Brown beef and onion in a heavy 5-quart pot over medium-high heat 8 to 10 minutes, breaking up meat. Drain excess fat.
2. Add garlic, chili powder and cumin; stir 30 seconds.
3. Add tomatoes, beans, water and salt. Bring to a simmer; cook partly covered 30 to 40 minutes, stirring the bottom regularly. Beef must reach 160°F.
4. If the pot thickens before flavors mellow, add water a little at a time.
5. Take off direct heat and slowly stir in milk. Warm gently without vigorous boiling and taste.
6. Serve with measured cheese and cilantro garnishes.