• 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