Try this Deluxe Camp Chili with Jerky recipe, or contribute your own.Suggest a better description
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. AUTHORS NOTE: Chances are no salt will be needed at all, since there will probably be enough in the jerky.
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|Serving Size: 1 Serving (236g)|
|Recipe Makes: 1|
|Calories from Fat: 299 (83%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 18.8g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 0mg||0 %|
|Sodium 321mg||11 %|
|Potassium 697.2mg||18 %|
|Total Carbohydrate 20.7g||6 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 9.2g|
|Protein 4.7g||7 %|
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Calories per serving: 360
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