Jerky Camp Chili

• 6 ounces beef jerky
• 1 teaspoon whole cumin seed
• 3 tablespoons oil
• 1 teaspoon ground cumin
• 3 tablespoons chili powder, to taste
• 2 teaspoons dried onion flakes
• 1 teaspoon oregano
• 12 teaspoon garlic powder
• 14 teaspoon black pepper
• 14 cup catsup
• 1 can beer (optional)
• water, as needed to cover
• flour, for thickening

1. Cut jerky into small, bite-sized pieces- remember, it will swell when it absorbs water.
2. In a heavy pot with heated oil, saute the jerky and cumin seeds gently for one to two minutes, constantly stirring to keep it from burning.
3. Add the chili powder and continue to stir until well mixed.
4. If you want your chili hotter, you can add cayenne- the amount of chili powder you use will depend on the spiciness of the jerky and what you prefer.
5. To the pot add the onion, oregano, powdered cumin, garlic powder, pepper, catsup, beer, and enough water to cover generously.
6. Stir and simmer for one to two hours, adding water as the jerky absorbs it.
7. Allow chili to cool, and reheat before serving (it tastes even better upon re-heating).
8. If you'd like a thicker chili, you can add a little flour mixed to a paste with hot liquid from the pot, stir it in, and cook the chili to your desired consistency while stirring frequently.
9. Please note that jerky is salty and so there's a good chance you won't need any additional salt.
10. However, season it to your preference.

beef jerky, cumin, oil, ground cumin, chili powder, onion flakes, oregano, garlic, black pepper, catsup, beer, water, flour

Taken from www.food.com/recipe/jerky-camp-chili-27923 (may not work)