Deluxe Camp Chili With Jerky

Recipe Ingredients

6 oz	170g	Jerky
3 tablespoons	45ml	Oil
1 teaspoon	5ml	Whole cumin seed
4 tablespoons	60ml	Chili powder
1 teaspoon	5ml	Onion flakes
1 teaspoon	5ml	Oregano
1/2 teaspoon	2.5ml	Cumin - (powdered)
1/4 teaspoon	1.3ml	Garlic powder
		Water as needed
		Flour for thickening

Recipe Instructions

Cut jerky into small, bite-sized pieces, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately hot fat/oil for one to two minutes, stirring steadily to prevent burning.

Add chili powder and continue to stir until well mixed. (Amount of chili powder will depend on the hotness of the jerky and your taste.)Add onion flakes, oregano, powdered cumin, garlic powder, and enough water to cover generously. Stir.

Simmer one to two hours, adding water as the jerky takes it up. Allow chili to cool, and reheat before serving. If a thicker chili is preferred, add a little flour mixed to a paste with hot liquid from the pot and cook to desired consistency, stirring frequently.

Source:
Chile Pepper Magazine, October 1990

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