Chili is one of my favourite dehydrated meals while camping – it is hearty, delicious and easy to make! The ground beef has a lot of surface area so it dehydrates and rehydrates well. I just make a big pot in the slow-cooker, have it for dinner and then dehydrate the rest!
- 1lb ground beef
- 1 big onion, chopped
- Optional – 1 medium green pepper, diced
- 4 cloves garlic
- 2 cans of diced tomatoes
- 1 can (small) tomato paste
- 1 can of sliced mushrooms (I really like it so I used 2)
- 4 cans of beans (I usually use two black beans and 2 red kidney beans but you can really use any that you want… I’ve made chili abroad with lentils and chickpeas before!)
- 1 can of corn (whole kernel, nibblets)
- 2-3 tbsp chili powder (Make your own Chili powder from scratch! – http://www.food.com/recipe/chili-powder-16892)
- 1/2 tsp salt
- Extra spices to taste: salt, pepper, cumin, oregano, cayenne (all of these are actually in the homemade chili powder but you can add more of one or the other as you like)
- Open and pour all the cans into the slow cooker to start cooking.
- In a frying pan, Fry the ground beef and drain the fat. Draining the fat is super important dehydrating.
- Add the onions, garlic and the optional green pepper in the frying pan and saute to brown a little
- Add chili powder into the frying pan and cook for a few minutes to soak into the mixture
- Add frying pan mixture into the slow cooker. Add the salt and simmer about 4-6 hours.
- After the slow cooker has heated with everything in it for a couple hours, taste to see if you want to add more salt, pepper, cumin, oregano, cayanne or just more chili powder as you like
Spoon two scoops or so onto a dehydrating tray so that there is a very thin layer of chili. Set the dehyrator on high temperature/ meat setting if available. Dehydrating times depend on your dehydrator but just make sure that there is absolutely no moisture before packing it away. I just put it into ziplock bags. You can store it in the fridge if keeping it for a long time.