Trail-Ready Chili: Dehydrated Chili for Outdoor Adventures

Are you looking for a healthier alternative and more cost effective way to have quick and hearty meals in the backcountry? Look no further! Below is a recipe for a hearty dehydrated chili that is easy to prepare and even easier to rehydrate out on your next adventure. Whether you’re out on an epic multi-day trip, day hiking, or ice fishing, this meal will help you fuel your body for your outdoor adventure. 

Chili Recipe

Ingredients

• 1 package of bacon
• 1 tbsp olive oil
• 2 lbs ground meat (beef, turkey, or a mix)
• 1 onion, diced
• 1 jalapeño, diced
• 4–5 cloves garlic, minced
• 3 tbsp chili powder
• 1 tsp cumin
• 1 bell pepper, seeded and diced
• 1 large can crushed tomatoes
• 1 large can diced tomatoes
• 1 large can red kidney beans, drained
• 1 ½ cups broth (any kind: chicken, beef, or veggie)
• 1 cup beer
• 1 tbsp tomato paste
• 1 tbsp brown sugar
• Salt and pepper, to taste
• 1 tbsp BBQ sauce (your favorite)

Cooking Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lay out the bacon. Cook until crispy (15–20 minutes).
2. In a large, heavy-bottomed pot, heat olive oil over medium heat. Add ground meat, onion, jalapeño, and garlic.
3. Cook until browned, then strain out excess fat. Important: Removing fat is essential for dehydrating—excess oil can reduce shelf life.
4. Add the rest of the ingredients and simmer for at least 30 minutes to allow the chili to thicken and flavors to meld.

Dehydrating Your Chili

1. Prep your dehydrator trays—make sure they’re clean and dry.
2. Spread the chilli evenly across the trays.
3. Set your dehydrator to the appropriate setting. Our model takes around 32 hours to fully dehydrate chilli, but your time may vary.
4. Make sure the chilli is completely dry before removing it.

Weighing & Packaging

This part might sound complicated, but it’s easy with a kitchen scale!

1. Remove dehydrated chilli from trays and place in a clean container or zip-top bag.
2. Use a scale to divide into individual meal portions. We usually aim for 150–200g per serving. For this recipe, we got about 170g per meal.
3. Don’t forget to subtract the weight of your container when calculating your portion sizes.
4. Package each portion in a labeled ziplock or vacuum-sealed bag.

Storage Tips

• Dehydrated meals are shelf-stable for 4 to 12 months.
• We recommend storing them in the freezer to extend freshness even more.
• This method has worked great for us—we haven’t had issues with spoilage yet!

How to Rehydrate in the Backcountry

When you’re ready to eat:

1. Place your dehydrated chili in a container that’s safe for hot water (we use glass Snapware or BPA-free plastic).
2. Boil water (we use a Jetboil) and pour enough over the chili to fully cover it.
3. Stir, cover, and let sit for at least 10 minutes.
4. Check, stir again, and add a bit more water if needed. Let sit another 5 minutes.

That’s it! Dinner is ready—with minimal effort and gear.

We love that this method helps reduce camp kitchen time. A couple of Jetboils are enough for boiling water for oatmeal, coffee, dinner, and tea. Multi-use gear for the win!