DIY Camp Cooking meals: Dehydrated Chili (meat and vegan options)



Do you have a dehydrator? Then try cooking this amazing camp meal for your next adventure!

Ready to start meal prepping for your next adventure? Have a food dehydrator? Here’s a hearty, delicious recipe!

 

DEHYDRATED CHILI (+VEGAN OPTION)

 INGREDIENTS

1 medium onion (diced)

1 red pepper (diced)

4 cloves garlic (minced)

4 tomatoes (diced)

1 can tomato paste (156 mL)

3 tablespoons chili powder

2 teaspoon cumin

2 teaspoons cacao powder (cocoa works too)

1 1/2 teaspoon smoked paprika

1 teaspoon cane sugar (or any sugar you have on hand)

1/2 teaspoon coriander

1/2 teaspoon cayenne pepper *optional

1/2 jalapeño (diced) *optional

1 pinch salt and pepper

1 can corn (12 oz, drained & rinsed)

1 can kidney beans (19 oz, drained & rinsed)

1 can black beans (19 oz, drained & rinsed)

 

CHILI BASE INSTRUCTIONS

  1. Cook onion and pepper on medium heat until tender. Add the garlic for the last few seconds.
  2. Add diced tomatoes, tomato paste, chili powder, cumin, cacao, paprika, sugar, coriander, salt and pepper (plus the cayenne and jalapeño if you like it spicy).
  3. Simmer for 20 minutes.
  4. Add in corn and beans. Cook until heated through.
  5. Let chili cool.
  6. Spread evenly onto dehydrator trays.
  7. Dry at 145°F/63°C for 8-10 hours. Chili is done when the beans are dry.
    Note: Temperature and time can vary depending on your dehydrator. Be sure to read your manual.
  8. Evenly package portions in air-tight containers. Store in a cool, dark and dry place.
    Note: To store longer then one month, vacuum seal in bags or sealed canning jars.

MEAT OPTION: GROUND BEEF

INGREDIENTS
1lb of lean or extra lean ground beef.

1/2 tsp salt


INSTRUCTIONS

  1. Cook ground beef (with no added oils or fats) and salt until completely cooked.
  2. Rinse ground beef under warm water. Blot it try with paper towel. It is important to try and remove as much of the fat as possible to ensure a safe and long storage life.
  3. Spread ground beef evenly onto your dehydrator trays.
  4. Dry at 145°F/63°C for approximately 6-7 hours. The meat will be hard and crumbly when it is dried properly.
    Note: Temperature and time can vary depending on your dehydrator. Be sure to read your manual.
  5. Evenly package portions in air-tight containers. Store in a cool, dark and dry place.
    Note: To store longer then one month, vacuum seal in bags or sealed canning jars.

WHAT TO BRING TO ASSEMBLE YOUR MEAL

1 package of your dehydrated ground beef (omit for vegan chili)

1 package of dehydrated chili mix

1 cup rice (keep separate from meat and chili mixture)

 

COOK AT THE CAMPSITE

Pour dried ground beef and/or chili mix into a pot. Add 1 cup water and let sit for 5 minutes. Turn on stove and bring to a boil. Simmer, stirring occasionally, for about 10-15 minutes or until the beans are tender. Add 1 cup of water, bring back boil. Add rice and simmer with the lid on for 5 minutes. *Note: Add more water to get to desired consistency.

Set aside to cool, serve and enjoy!

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