This one actually came into being on the fire line. Put corn and hominy in a GI mug or camp pot, with enough water to keep it from burning. As it heats over the nearest burning stump-hole, shred jerky into the pot, then allow to stew until jerky is soft. Add red chili until guinea pigs (I mean crewmate taste-testers) complain…with good chili, this should take about four tablespoons. When tasty, scarf. It should be sweet-salty and spicy enough to wipe out the taste of charcoal, and it’s got the carbs and the protein for long nights…plus whatever crawled into it while it was cooking.