Prep:
10mins
Cook:
20mins
Ingredients
- 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.
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Recipe adapted from: https://www.trail.recipes/recipes/trail-chili/ |
