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Add a photoServings: 1
Ingredients
- 6 ounce Jerky
- 3 Tbsp. Oil
- 1 tsp Whole cumin seed
- 4 Tbsp. Chili pwdr
- 1 tsp Onion flakes
- 1 tsp Oregano
- 1/2 tsp Cumin (powdered)
- 1/4 tsp Garlic pwdr Water as needed Flour for thickening
Directions
- Cut jerky into small, bite-sized pcs, remembering it will swell. In a heavy pot, simmer jerky and cumin seeds gently in moderately warm fat/oil for one to two min, stirring steadily to prevent burning. Add in chili pwdr and continue to stir till well mixed. (Amount of chili pwdr will depend on the hotness of the jerky and your taste.)Add in onion flakes, oregano, powdered cumin, garlic pwdr, and sufficient water to cover generously. Stir. Simmer one to two hrs, adding water as the jerky takes it up. Allow chili to cold, and reheat before serving. If a thicker chili is preferred, add in a little flour mixed to a paste with warm 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 sufficient in the jerky. FROM the Great American Chili Book
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 248g | |
| Calories 1171 | |
| Calories from Fat 801 | 68% |
| Total Fat 90.19g | 113% |
| Saturated Fat 22.45g | 90% |
| Trans Fat 1.05g | |
| Cholesterol 82mg | 27% |
| Sodium 4073mg | 170% |
| Potassium 1675mg | 48% |
| Total Carbs 37.94g | 10% |
| Dietary Fiber 14.2g | 47% |
| Sugars 17.87g | 12% |
| Protein 60.97g | 98% |
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