Jerky Chili

[jerkygeek]

JERKY CHILI

6 oz Jerky (preferably jerky form my store, lol)
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
1 can Red Beans
Water as needed
Flour for thickening


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, red beans 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.

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