Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-formatted by S.Grabowski 1 ts Oregano
6 oz Jerky 1/2 ts Cumin (powdered)
3 tb Oil 1/4 ts Garlic powder
1 ts Whole cumin seed Water as needed
4 tb Chili powder Flour for thickening
1 ts Onion flakes

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 prefered, add a little
flour mixed to a paste with hot liquid from the pot and cook to
desired consistency, stirring frequently. AUTHOR'S NOTE: Chances are
no salt will be needed at all, since there will probably be enough in
the jerky. FROM the Great American Chili Book

Browse by categories