In the bowl of a food processor, pulse ½ cup onion and jalapeño peppers 2 to 5 times. Transfer to a bowl and set aside. Using the feed tube, gradually add small
amounts of jerky and pulse to process. Set aside.
Preheat a slow cooker on low. In a cast-iron Dutch oven or large soup pot over medium heat, heat olive oil. In a medium bowl, combine chopped sirloin with biscuit
mix or ;our. Add to pot. As meat browns, add remaining onions. When softened, stir in onion-jalapeño mixture. Season to taste with Worcestershire. Reduce heat to
simmer. Add spices and stir in tomatoes and puree. Add processed jerky.
Transfer mixture to slow cooker. Add beans and corn. Cook 6 to 8 hours, stirring occasionally. To serve, garnish with cheeses, cilantro, lime and
tortilla chips as desired. Makes 10 to 12 servings.
*Item #567976
Original Jerky Chili
Oberto
2 medium yellow onions,
diced and divided
2 to 4 jalapeño peppers, chopped
1 pound Oberto Original
beef jerky,* chopped
2 pounds chopped sirloin
3 tablespoons olive oil
3 tablespoons biscuit mix or ;our
Worcestershire sauce, to taste
2 teaspoons cumin
2 teaspoons oregano
2 teaspoons coriander
½ teaspoon ground ginger
2 teaspoons ground black pepper
3 teaspoons cinnamon sugar
1 28-ounce can crushed tomatoes
1 28-ounce can tomato puree
2 14-ounce cans red kidney beans
1 14-ounce can pinto beans
with jalapeño
1 14-ounce can black beans
1 10-ounce package frozen corn
Shredded smoked gouda
Shredded smoked white cheddar
Chopped cilantro
Lime wedges
Tortilla chips
NW
