Trail Chili
Servings: 4
Ingredients
- 1 t. olive oil
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1.3 lbs lean beef, minced or shredded
- 2 red bell peppers, chopped
- 1 can kidney beans, drained
- 1 can sweet corn, drained
- 2 T. chili con carne spice mix (Santa Maria)
- 1 can diced tomatoes
- salt
- sugar
Instructions
- Heat olive oil in large saucepan, medium heat, add onions and garlic, cook until soft and golden
- Add beef and cook until fully brown, transfer colander to drain, return meat to saucepan
- Add red pepper, beans, sweet corn, spice mix; cook for 5 minutes stirring occasionally
- Add diced tomatoes with the juice, pinch sugar and salt; bring to boil
- Simmer covered for 10 minutes
- Remove from heat and cool completely
- Spread chili on parchment paper on dehydrator trays; dehydrate 145F for 8-10 hrs until brittle
- Put in zip-lock bag to feed 4; or divide into 4 1-cup portions
On the trail
- Pour chili into pot; add 4 c. (or 1 c. 4x) water; stir well
- Bring to boil, stirring occasionally, about 5 minutes
- Remove, cover, let stand 5-10 minutes