Recipe - Deluxe Camp Chili With Jerky

6 ounce Jerky
3 tablespoon Oil
1 teaspoon Whole cumin seed
4 tablespoon Chili powder
1 teaspoon Onion flakes
1 teaspoon Oregano
One half teaspoon Cumin (powdered)
One fourth teaspoon Garlic powder
Water as needed
Flour for thickening

Cut jerky into small, bitesized 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