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Dehydrated chili mac

Course Main Course
Cuisine American
Keyword backpacking meals, camping food, dehydrated meals, trail dinner
Prep Time 30 minutes
Cook Time 10 hours
Total Time 10 hours 30 minutes
Servings 4 servings
Beef chili mac cooked at home, dried in a dehydrator and packed in single-serving bags with cheese powder. Add boiling water on the trail.

Ingredients

  • 1 lb extra lean ground beef (454g)
  • ½ cup bread crumbs
  • 1 onion diced
  • 4 cloves garlic minced
  • ¼ cup tomato paste
  • 3 tablespoons chili powder or adjust to taste
  • 2 tablespoons cumin
  • 2 teaspoons paprika
  • 2 teaspoons sea salt
  • 3 cups beef broth (710mL)
  • 8 oz elbow macaroni (224g)
  • 15.5 oz can kidney beans (439g)
  • 1 tablespoon cornstarch
  • 3 green onions sliced thin
  • Pack for the trail: 4 tablespoons olive oil (60mL); 4 tablespoons cheddar cheese powder

Directions

At home

  • Begin with clean, sanitized equipment, hands, and work area. Heat the dehydrator to 145F.
  • Work the bread crumbs into the ground beef until fully blended. Wash your hands again.
  • Warm a non-stick pan over medium heat. Add the beef, onion, and garlic, crumbling the meat as it cooks; use only a little oil, and only if needed.
  • Cook for about 10 minutes, until the beef is done with no pink left and the onion is soft. Crumble any large clumps.
  • Stir in the tomato paste and spices. Add the broth and pasta and simmer until the pasta just starts to soften.
  • Stir 1 tablespoon cornstarch into 3 tablespoons water, pour it in, and cook for about 1 more minute. Take the pan off the heat and stir in the drained kidney beans.
  • Spread in an even layer on lined trays (fruit leather liners, parchment, or silicone), without packing them too full. Scatter green onions on top or in an empty spot.
  • Dehydrate at 145F for 6 to 12 hours, dabbing off any fat that rises to the surface with a paper towel several times; if your dehydrator has vertical airflow, swap the trays around. It is done when the food is hard and no longer tacky.
  • Let cool completely. Divide into single-serving bags and add the cheddar cheese powder. Pack about 1 tablespoon olive oil per serving in a sealed container or packets.

On the trail

  • Put the meal in the pot with about 300mL water per serving. Cover, bring to a boil, and boil for 1 minute. Stir, take off the heat, and set in a pot cozy for 10 minutes, or until rehydrated. With no cozy, simmer until rehydrated.

Notes

Storage: within two weeks in an airtight container in a cool, dark place; vacuum sealed in a cool, dark place up to 1 to 2 months; vacuum sealed and frozen up to 6 months (USDA guidance). Use the leanest beef; fat shortens shelf life. Safety: cook meat fully before drying (USDA advises heating meat to 160 F); wash hands after raw beef; discard anything you are unsure about.

Nutrition

Serving: 541g | Calories: 712kcal | Carbohydrates: 79g | Protein: 40g | Fat: 26g | Saturated Fat: 9.4g | Trans Fat: 1.3g | Cholesterol: 81mg | Sodium: 2193mg | Potassium: 1153mg | Fiber: 11g | Sugar: 5.8g | Vitamin A: 981IU | Vitamin C: 9.9mg | Calcium: 172mg | Iron: 8.1mg

Nutrition is an estimate per serving from USDA FoodData Central, for 4 servings; extra lean ground beef counted as beef, 85% lean, raw, ½ cup bread crumbs counted as white bread (a slice 28 g), elbow macaroni counted as dry pasta, kidney beans counted as canned kidney beans, drained (one can 255 g). Brands and portions vary, so use it only as an approximation.