Jerky Chili
Ingredients:
- 2 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1 seeded jalapeno, minced
- 1 lb beef jerky (if large, cut into 1-inch chunks)
- 14 ounce can chili beans
- 28 ounce can low sodium crushed tomatoes
- 16 ounce V8 juice
Directions:
In a large saucepan, heat the olive oil over medium-high. Add the onion, cumin, oregano, paprika, black pepper and jalapenos. Saute for 5 minutes, or until the onion is very tender.
Meanwhile, place the jerky in the food processor and pulse until well chopped. Add the jerky to the pan and saute for 3 minutes. Add the beans, crushed tomatoes and V8 juice then bring to a simmer.
Cover the pan, reduce heat to low and simmer for 15 minutes or until the jerky is tender.
Makes 6 servings.
Meanwhile, place the jerky in the food processor and pulse until well chopped. Add the jerky to the pan and saute for 3 minutes. Add the beans, crushed tomatoes and V8 juice then bring to a simmer.
Cover the pan, reduce heat to low and simmer for 15 minutes or until the jerky is tender.
Makes 6 servings.
