Prep all ingredients before starting this recipe.
In a large pot (4L) on medium heat cook off ground yak meat, once fully cooked pour into a bowl and set aside. In the same large pot (do not wash), place back on a medium to high heat and add Olive Oil. Add the diced onions, celery and carrots, sweat out for a couple of minutes, add in some salt and pepper. Add in the green pepper, jalapeno, kale and mushrooms, continuing to cook until the vegetables soften slightly. Add in the crushed and stewed tomatoes and the rinsed beans, stir until ingredients are combined. Add the chili powder and taste, add more salt and pepper as needed.
Take cheesecloth and cut out a 4" x 4" piece and place the thyme, juniper berry and bay leaf in the center; tie the four corners together closing in the spices and herbs creating a sachet. Place the sachet into the pot and let the chili reduce for at least 2 hours before eating. Enjoy!