| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Chili, Main dish |
1 |
Servings |
INGREDIENTS
| 6 |
oz |
Jerky |
| 3 |
tb |
Oil |
| 1 |
ts |
Whole cumin seed |
| 4 |
tb |
Chili powder |
| 1 |
ts |
Onion flakes |
| 1 |
ts |
Oregano |
| 1/2 |
ts |
Cumin (powdered) |
| 1/4 |
ts |
Garlic powder |
|
|
Water as needed |
|
|
Flour for thickening |
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 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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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