CampRecipes Classic Archive
This recipe is part of the CampRecipes Classic Recipe Archive. It was originally submitted to the CampRecipes community and is preserved as historical outdoor cooking content. Some formatting, ingredient wording, or cooking guidance may reflect the original submission.
Because these are preserved vintage recipes, they have not been reviewed for modern allergen labeling, nutrition accuracy, food-safety guidance, or current outdoor-cooking best practices. Please review the ingredients carefully, use safe food handling, and adapt the recipe as needed for your equipment, location, dietary needs, and current fire restrictions.
Original Date: 2001-02-28
Serves: 1-2
Prep Time: 1-30m
Difficulty: easy
Backpacking: No
Ingredients
- 4 to 6 ounces beef/buffalo jerky.
- 3 Tbsp vegetable oil
- 1 tsp whole cumin seed
- 3 to 4 Tbls chili powder
- 1 teaspoon Onion flakes
- 1/2 tsp cumin (powdered)
- 1/4 tsp garlic powder(not garlic salt).
- 1 tsp oregano
- water
- flour
Instructions
Simmer jerky (torn into small pieces) and cumin seeds in moderately hot oil for one to two minutes, stirring constantly.
Add chili powder, stirring until well blended.
Add onion, oregano, powdered cumin, garlic, and enough water to cover. Stir to mix.
Simmer one to two hours, adding water as needed. Allow chili to cool, and reheat before serving.
Add a little flour mixed with hot liquid from the pot and cook to desired consistency, stirring often.
To cut down on cooking time, jerky can be partially rehydrated by soaking it in a water bottle while you hike.
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