When we got this in, that night I made chili for dinner. I always use paprika in my chili so I used it. When we were eating, my son took his first bite and hunched over. "Why us your chili always so good?" He said, eyes rolling back. We laughed and enjoyed dinner. When I started to think about recipes for this, I couldn't stop thinking about chili. I'm from Texas and in the south we speak through food. There is nothing like a bowl of mamas chili on a chilly day. I want to share that so-good-you're-hunched-over comfort with everyone. Plus, when have you ever seen a store selling southern chili jerky? It's one of a kind comfort for your soul on the go!
When we got this in, that night I made chili for dinner. I always use paprika in my chili so I used it. When we were eating, my son took his first bite and hunched over. "Why us your chili always so good?" He said, eyes rolling back. We laughed and enjoyed dinner. When I started to think about recipes for this, I couldn't stop thinking about chili. I'm from Texas and in the south we speak through food. There is nothing like a bowl of mamas chili on a chilly day. I want to share that so-good-you're-hunched-over comfort with everyone. Plus, when have you ever seen a store selling southern chili jerky? It's one of a kind comfort for your soul on the go!Author: Lydia Stephens
Ingredients
1 pound of beef
2c Beef Broth
2 oz Tomato Paste
3 Bay Leaves
2T sugar
2T Tender Quick
1.5T extra-fine corn meal
1.5T smoked Paprika
1T Black Bean Powder* (dehydrate black beans, crush, and sift out skins)
Mix all ingredients except bay leaves and bring to a boil
remove from heat and whisk thoroughly
add bay leaves
cool in fridge until completely cool
add meat (I used 1/4 inch eye of round) and toss well ensuring marinade covers all meat
cover and marinate in fridge for 4-24 hours depending on meat thickness
lay out on dehydrator and dry 165 degrees until no moisture remains
allow to cool
enjoy!
Recipe Note
The black bean powder. Cook black beans and then dehydrate. For canned black beans, drain and rinse before drying. 135 degrees until it pops like popcorn, then 5 minutes more. The corn meal must be extra fine.