How To make Deluxe Camp Chili with Jerky
6 ounces Jerky
3 tablespoons Oil
1 teaspoon Whole cumin seed
4 tablespoons Chili powder
1 teaspoon Onion flakes
1 teaspoon Oregano
1/2 teaspoon Cumin (powdered)
1/4 teaspoon Garlic powder
Water as needed Flour for thickening
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.
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Emeril's Jerky | Emeril Lagasse
INGREDIENTS
2 pounds beef or buffalo sirloin, trimmed of fat and sinew
1/4 cup soy sauce
3 tablespoons brown sugar
3 cloves garlic, peeled and smashed
2 tablespoons Worcestershire sauce
1 tablespoon liquid smoke
2 teaspoons red pepper flakes
2 teaspoons onion powder
2 teaspoons chili powder
1 teaspoon salt
1 teaspoon freshly ground black pepper
DIRECTIONS
Slice the meat into strips against the grain, 1/4-inch thick and 1-inch wide. (If necessary, freeze the meat for up to 2 hours to facilitate slicing.)
In a large, wide bowl, combine the remaining ingredients. Place the meat in the marinade, cover, and refrigerate to marinate overnight, turning occasionally.
Preheat the oven to its lowest setting, between 145 and 150 degrees F.
Line 2 large baking sheets with foil and top with 2 heavy wire racks. Drain the meat, pat dry, and arrange evenly on the racks without touching. Place in the oven, leaving the oven door open a crack for air circulation. Leave in the oven until dry, but still firm (not spongy or brittle), 10 to 12 hours, depending upon the thickness of the meat, turning once or twice during the process.
Remove from the oven and store in waxed paper at room temperature for up to 2 days. Wrap in plastic and refrigerate to store for up to 1 week.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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DEHYDRATED MEALS for Hiking and Camping! | Miranda in the Wild
This is the MOST REQUESTED Miranda in the Wild video yet - dehydrated meals! So many of you have asked for dehydrated backpacking recipes, so I'm super excited to share this video! Here are three easy dehydrated meals I like for camping, backpacking, or hiking. Enjoy!
SPICED PEAR AND PECAN OATMEAL
1 small Anjou or Bartlett pear
1/2 cup to 1 cup instant oats
2 dates or 1 tbsp date sugar
1/8 cup pecans
1/2 tsp cinnamon and cardamom
1 tbsp Laird Superfoods Unsweetened Coconut Milk Creamer
LENTIL CARROT SOUP
2 medium carrots
1/2 small yellow onion
1 inch piece of fresh ginger
1/2 cup dried red split lentils
1 1/2 to 2 cups water or stock
1/2 tsp paprika and cumin, or to taste
1 tsp tumeric
Juice from a small lime
RED CURRY WITH CASHEWS AND VEGETABLES
1 cup baby broccoli florets
1/2 cup green beans
1/2 cup baby corn
1/2 small yellow onion
1/2 tsp salt
zest from a small lime
1 1/2 tbsp red curry paste
1/2 cup to 1 cup instant white rice
2 tbsp Laird Superfoods Unsweetened Coconut Milk Creamer
1/4 cup raw cashews
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