by Leon Pantenburg
Chili con carne (often known simply as chili) is a spicy stew. The name of the dish derives from the Spanish chile con carne, “chili pepper with meat”. Traditional versions are made, minimally, from chili peppers, garlic, onions and cumin along with chopped or ground beef. Beans and tomatoes are frequently included.
Variations, both geographic and personal, may involve different types of meat as well as a variety of other ingredients.
In a survival situation, chili is a great choice for using up some of the less-choice cuts of meat. The dish can help stretch limited supplies of meat to feed more people.
One year when I lived in Mississippi, I was particularly successful duck hunting. I boned out several mallards and used them in chili. Squirrel and other small game animals can also be used in the spicy stew.
But given a choice, I prefer venison over any other type of meat.The meat is leaner than ground beef, and the venison can be diced or ground from the tougher parts of the carcass, such as the neck.
Any batch of chili starts with a seasoning mix. This recipe from “Jan’s Fabulous Food Storage Recipes” uses a combination of storage foods. Combine the ingredients, store in an airtight container, and you end up with a quick way to start a meal.
Chili Seasoning Mix
3 Tbs flour
3 Tbs onion, chopped, dehydrated
1-1/2 Tbs chili powder
1/2 tsp crushed red pepper flakes
1 tsp garlic granules, dried
1 tsp sugar, granulated
1/2 tsp cumin, dried, ground
1 tsp salt.
Mix together, label and store in an airtight container,
– From Jan’s Fabulous Food Storage Recipes by Jan LeBaron