Prep 10 mins
Cook 2 hrs
A nice camping treat! A response to a recipe request...
- 6 ounces beef jerky
- 1 teaspoon whole cumin seed
- 3 tablespoons oil
- 1 teaspoon ground cumin
- 3 tablespoons chili powder, to taste
- 2 teaspoons dried onion flakes
- 1 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon black pepper
- 1⁄4 cup catsup
- 1 can beer (optional)
- water, as needed to cover
- flour, for thickening
- Cut jerky into small, bite-sized pieces- remember, it will swell when it absorbs water.
- In a heavy pot with heated oil, saute the jerky and cumin seeds gently for one to two minutes, constantly stirring to keep it from burning.
- Add the chili powder and continue to stir until well mixed.
- If you want your chili hotter, you can add cayenne- the amount of chili powder you use will depend on the spiciness of the jerky and what you prefer.
- To the pot add the onion, oregano, powdered cumin, garlic powder, pepper, catsup, beer, and enough water to cover generously.
- Stir and simmer for one to two hours, adding water as the jerky absorbs it.
- Allow chili to cool, and reheat before serving (it tastes even better upon re-heating).
- If you'd like a thicker chili, you can add a little flour mixed to a paste with hot liquid from the pot, stir it in, and cook the chili to your desired consistency while stirring frequently.
- Please note that jerky is salty and so there's a good chance you won't need any additional salt.
- However, season it to your preference.
This was very cool~ I had to change a little this and that because we didn't have everthing at our house but now we're gonna make it a staple. thanks again!