Beef Chili Recipes Chili Recipes

The Different Kinds Of Beef Jerky

The Different Kinds Of Beef Jerky

Beef jerky seems to cause extreme reactions in people. They either love it or hate it. I love it. Yes, eating beef jerky can be a marathon chewing experience. But I love the taste of it. It also helps me avoid eating too much junk food because after I eat a few pieces of beef jerky I’m satisfied and no longer want to consume an entire bag of potato chips.

Although beef jerky is relatively low in calories, it contains a lot of sodium so it’s often not considered a health food. I consider it a fairly healthy snack though. It’s a lot better for you than eating those chips I mentioned above or eating cake, pie, brownies, and candy bars.

If you like beef jerky but don’t want to give your jaw a workout there’s some types of beef jerky that are easy to chew. Look for pieces of beef jerky that are chopped and formed. They are much easier to chew than traditional beef jerky which is made from slices of beef. But the chopped and formed beef jerky is typically higher in calories and lower in protein than traditional beef jerky so it’s not as good for you. You can also make your own easy to chew beef jerky if you have a food dehydrator, good quality ground beef, seasonings, and some patience.

If you look at your local store you’ll usually find beef jerky seasoning packets right next to the food dehydrators. If you prefer to mix your own seasonings there are lots of free recipes available online. Do a search for “beef jerky seasoning recipe” or “beef jerky recipe” and you’ll get tens of thousands of “hits.” You’ll have more recipes than you’ll know what to do with.

I’ve made beef jerky at home with ground beef countless times. And although it’s easy to make, it’s an investment of time and patience. The ground beef and seasoning are mixed together (that’s the easy part). Then the meat needs to be pressed into strips (this is the time-consuming part). The strips are then placed in the dehydrator. That’s when patience is required because, depending on what type of jerky you are making it takes 4-12 hours to dry and become jerky.

If you make your own jerky keep in mind that it shrinks a lot, sometimes up to two-thirds. You may think you’re making a lot of jerky until you open your dehydrator back up after the meat has dried and you see little pieces of meat where there used to be big pieces of meat.

Although some people enjoy making their own beef jerky, most people prefer to buy their beef jerky already made. There are lots of choices. In addition to the choices at your local grocer and convenience store, many meat markets and butcher shops make and sell their own beef jerky.

The flavor choices are varied too. Although traditional beef jerky is my favorite flavor, I also enjoy peppered and teriyaki flavored beef jerky. Hot or jalepeno flavored beef jerky is also readily available at most stores, but if you like really hot beef jerky you might want to shop online where you have more choices of hot, hotter, and hottest flavors of jerky. Other flavors of beef jerky I’ve seen include: barbecued, hickory smoked, honey glazed, Hawaiian, lemon pepper, Cajun, Tex Mex and chili.

And, in addition to the traditional slices of beef jerky, you can now purchase shredded beef jerky and beef jerky chips.

If you’re looking jerky that’s made with something other than beef you have lots of choices too. There’s turkey jerky (yummy), chicken jerky (also yummy), buffalo jerky (tastes a lot like beef jerky), ostrich jerky (not my favorite but I was predisposed to not like it because ostrich jerky didn’t sound good to me), alligator jerky (wasn’t a fan of this kind either), crocodile (wouldn’t try it since I didn’t like the alligator jerky) kangaroo (haven’t worked up the courage to try this kind yet), Emu (scared of this one too), Wild Boar jerky (have only seen this kind online and haven’t tried yet), Venison (it was okay but I’m not a fan of venison) and smoked Salmon (haven’t tried this one yet but it sounds good).

I’ve also heard of people making their own trout jerky, goose jerky, and duck jerky. The choices seem nearly endless.

If you’re wondering about the history of jerky and where it originated, it seems to be a little unclear. Some people say Native Americans made the first jerky (buffalo jerky) thousands of years ago. Other people say an ancient Inca tribe called the Quechua made the first jerky in the 1500’s. Although the process to make beef jerky have changed and been modernized over time, the same basic procedure of thinly slicing meat, adding seasonings, and drying it with a low heat are the same as when jerky was first made.

Jerky is a food that’s likely here to stay. And although beef jerky is by far the most popular type of jerky, more and more people are becoming adventurous in their tastes and want to try some of the more “exotic” types of jerky. As that trend continues, it’s hard to imagine what the next type of jerky will be. Could it be tofu jerky? Or has someone already made that kind……

Beef Chili Recipes Chili Recipes

Three Crockpot Recipes for Soup

Three Crockpot Recipes for Soup

One of the advantages of preparing soups in crock pots is the richness of flavour from the slow cooking process. Today, I am sharing with you three deligthful crockpot recipes for soups, great confort dishes any time of the year.

1 package 16 Bean Soup
3 bay leaves
1 tablespoon crushed oregano
2 cans no-fat chicken stock
Additional water to cover
3 stalks celery chopped
3 carrots diced
1 large onion chopped
3 cloves garlic sliced
1 pound turkey Italian sausage sliced
2 cans stewed (or diced) tomatoes

Combine first 5 ingredients (liquid should cover mixture by 1″-2″) in
Crock Pot Cook on high for 2 hours Add remaining ingredients and shift cooker to low and cook for additional 3 hours For more zing, add cayenne or crushed red pepper when adding second set of ingredients. Serve as complete meal or over rice. Freezes well.

1 pound ground chuck
1 cup chopped onion
1 large (28 oz.) can whole tomatoes (chopped)
3 cup diced potatoes
1 (16 oz.) can cut green beans
2 teaspoon chili powder
2-3 dashes cayenne pepper sauce
2 (10 1/2 oz.) cans condensed beef bouillon
1 cup chopped celery
1 cup sliced carrots
1 teaspoon salt
1 teaspoon Worcestershire sauce

Brown meat with onion and celery; drain off fat. Stir in remaining ingredients and add 1 or 2 cups water. Cover and cook on low for 8-10 hours.

* 1 lb Great Northern beans, soaked
* 2 tsp Salt
* 1 med Onion, chopped
* 1/8 tsp Ground pepper
* 2 lb Beef short ribs
* 6 cup Water
* 3/4 cup Barbecue sauce
Place all ingredients in Slow Cooker except barbecue sauce Cover and cook on Low 10 to 16 hours. Before serving, remove short ribs and cut meat from bones. Return meat to Slow Cooker. Stir in barbecue sauce before serving.

Beef Chili Recipes Chili Recipes

Are You Looking for a Breathtaking Chili?

Are You Looking for a Breathtaking Chili?

Chili cooks always want to discover that award-winning chili recipe that will be breathtaking for their family and friends and maybe even impress a few chili contest judges. Wouldn’t it be exciting to UNLEASH your chili and rock your family and friends’ worlds, save money and have a great time preparing it?
In my interviews with outstanding chili cooks, I have developed some breathtaking chili recipes that are easy, time and money saving and make your body tingle from the first taste right down to your toes.
The secret ingredient is the key to this breathtaking recipe. This secret “sauce” sets this chili apart from the rest. Actually, it is so sensational that it makes this easy and timesaving chili unbelievably flavorful.
Finding a recipe that uses your local grocery store ingredients is another time and money saving benefit of this chili. There are no fancy ingredients that you have to go to a specialty shop to buy. So, you can get the ingredients during one of your weekly food shopping trips.
This recipe produces a sultry chili that your family and friends will think came from a high-class restaurant.
Try this recipe and send us your comments and suggestions. Email
4-5 lbs. ground beef of your choice
¼ cup of olive oil if needed to brown meat
64 ozs. V8 Juice for 4-5 lbs.
1 onion for each pound of meat
1/4 cup of brown sugar or honey
1 bell pepper for each lb. of meat
2-3 cloves garlic for each lb. of meat
3 jalapenos or 1 habanera
2 tablespoons cumin
½ cup finely chopped parsley or cilantro
2 tablespoons of chili powder (your favorite)
1 teaspoon of celery seed
1 bay leaf for each pound of meat
1 – 16 oz. can dark kidney beans for each lb. of meat
salt and pepper to taste
10 mushrooms per pound of meat
1 tablespoon of the SECRET INGREDIENT
For the SECRET INGREDIENT – send an email to and request the secret ingredient
Ground beef or ground round should be at least 80% lean. Brown ground beef with olive oil.
Salt and Pepper-to taste throughout the recipe.
After meat is browned, add onions, bell peppers, bay leaves and garlic.
Add secret ingredient.
Add chopped mushrooms.
Add celery seed.
Add brown sugar or honey.
V8 juice is added next.
Cook down for about 10 minutes at a simmer.
Add beans last and cook them until they are done to your taste.
Cook this entire batch of chili until you get it comin’ up. Bubbling a little. Do not boil. Turn it off and let it sit, let it sit, and let it sit. You can even let it sit so long that it gets cold.
Then, reheat it.
Siphon off the grease when it cools – the whitish looking stuff on the top.
To discover the “Secret Ingredient” that makes this chili breathtaking plus 9 SECRET TIPS for “unleashing” your chili, email
©2003 permission granted to reprint this article in print or on your website so long as the paragraph above is included and the contact information is included to

Beef Chili Recipes Chili Recipes

Best Recipes (52)

Best Recipes

Instead of the usual tacos, why not try this delicious taco soup featuring fresh roast beef and salsa?
1 cup mild salsa
¼ cup red or green bell pepper, chopped
½ teaspoon ground red chilies or chili powder
1 (14 ½ oz.) can ready-to-serve chicken broth
6 corn tortillas, cut into ½-inch strips
½ pound cooked deli roast beef, cut into 1-inch pieces
1 large tomato, chopped
Preheat oven to 425 degrees.
Mix salsa, bell pepper, chilies (or chili powder), and broth in a 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes.
While mixture is simmering, place tortilla strips in ungreased jelly roll pan. Bake 5 to 8 minutes, or until crisp.
Divide beef and tortilla strips among 4 soup bowls. Pour soup over beef and tortilla strips. Top with tomatoes.

Beef Chili Recipes Chili Recipes

How to Preserve Meat While Also Retaining the Flavor

Over the years, humans have strived for a method of preserving meat that also retained the flavor

Jerky is normally made from beef but alternatives can include turkey, alligator, ostrich, moose, caribou, elk meat and venison. Fish too can be used, such as tuna or salmon. The smoking or salting preservative methods keep the nutritional value of the food and Beef Jerky recipes are popular with people who are traveling or camping, as they are slow to perish. Commercially produced jerky can be stored for up to a year and home made can be kept for one to two months. The dishes are most commonly found in the USA, Canada and Europe.

The marinade used makes all the difference to the meat and keen cooks can experiment with their own recipes or buy ready made products. Seasonings are important too and often include cayenne pepper, cheese powder or white pepper. One of the classic Beef Jerky recipes includes a marinade with brown sugar, seasoning, Teriyaki Sauce and garlic. Other popular flavors are onion powder, Worcestershire Sauce, soy sauce, dark corn syrup, molasses or liquid smoke.

There are regional variations to jerky and some are more spicy than others. Chinese Beef Jerky uses typical Chinese ingredients of dry sherry, honey, ginger, red pepper, soy sauce and white pepper. Blue Ribbon Beef Jerky is a simple blending of soy sauce and Chinese 5-Spice Powder. There is a whisky jerky recipe with a cup of Jack Daniels, ketchup, onion, chili powder, lime juice, apple cider vinegar, thyme and sage. Wisconsin Beef Jerky uses onion powder, sea salt, ground black pepper corns, soy sauce, Worcestershire Sauce and liquid smoke.

Any taste can be easily accommodated in Beef Jerky recipes. An Indian flavor is attained with ready made curry powder or by blending coriander, turmeric and ground cumin together. These ingredients are then mixed with chili powder and ginger. Cajun cooking can also be applied to jerky with the addition of Tabasco or Louisiana Hot Sauce. Jerky is there for all to enjoy!