Jerky Camp Chili

1. 1

   Cut jerky into small, bite-sized pieces- remember, it will swell when it absorbs water.

2. 2

   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.

3. 3

   Add the chili powder and continue to stir until well mixed.

4. 4

   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.

5. 5

   To the pot add the onion, oregano, powdered cumin, garlic powder, pepper, catsup, beer, and enough water to cover generously.

6. 6

   Stir and simmer for one to two hours, adding water as the jerky absorbs it.

7. 7

   Allow chili to cool, and reheat before serving (it tastes even better upon re-heating).

8. 8

   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.

9. 9

   Please note that jerky is salty and so there's a good chance you won't need any additional salt.

10. 10

    However, season it to your preference.

* Per serving · 4 servings · Values may vary.

No additional tips available.