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Trail Chili

Why buy pre-packaged dehydrated meals when you can make your own? This recipe is super easy and will help keep you energized for any backcountry adventure!

Trail Chili






  • 1 tsp olive oil
  • 1 red onion, chopped
  • 2 cloves garlice, minced
  • 600 g extra lean ground beef
  • 2 red bell pepper, chopped
  • 1 can canned kidney beans, drained
  • 1 can canned sweet corn, drained
  • 2 tbsp chili spice
  • 1 can diced tomatoes
  • Sea salt to taste
  • 1 tbsp honey

How to Make It

Heat the olive oil in a large saucepan over medium heat.

Add onions and garlic, cook until soft and golden.

Add the ground beef and cook until fully brown. Transfer meat to a colander. Drain and then return the meat to the saucepan.

Tip in red pepper, beans, sweet corn and chili con carne spice mix.

Continue to cook for about 5 minutes, stirring occasionally.

Pour in the diced tomatoes together with their juice into a saucepan. Bring to a boil and season to taste.

Reduce heat to low, put a lid on and leave to cook for a further 10 minutes. Add honey to the last 5 minutes.

Remove from the heat and cool thoroughly.

Spread the trail chili mixture on dehydrator trays covered with non-stick sheets or parchment paper.

Dehydrate at 63C/145F for 8-10 hours until brittle.

Divide the dried meal into equal portions (about 1 cup each) and pack them into medium-sized zip lock bags.

Recipe adapted from:

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