This is my go-to chili recipe. There’s nothing fancy or complicated about it, but it makes a stellar pot of chili every single time.
Ingredients:
- 2 lbs of meat (most use lean ground beef, but I prefer day-old bbq pulled pork)
- half of an onion, diced
- 2 15oz cans of chili beans
- 2 15oz can of petite diced tomatoes
- 1 packet of your favorite chili seasoning for 2 lbs of meat (I use Williams brand)
Directions:
In a large pot, brown your meat (or heat up your pulled pork) and onion at the same time. If you’re planning to dehydrate your chili, now is the time to remove as much fat as possible from the meat.
Next, open your chili beans and tomatoes and dump them into the pot. Don’t drain them. Add the seasoning packet. Stir. If you plan to add water, do so a little at a time until it reaches the desired consistency.
Allow to simmer on low for 30 minutes to an hour.
Add toppings (cheese, crackers, etc.) as you wish and enjoy!
If you plan to dehydrate this chili, allow to sit in the fridge overnight. Chili always tastes better the next day!
When I am hiking, the last thing I need is extra weight. But the first thing I am craving when I am done, is something hardy, belly filling and calorie dense. In order to replenish the calories I spent hiking in a oxygen deprived environment. I need calories. Chili is a tasty calorie dense food that can be dehydrated and cooked instantly with some boiling water after a long hike.
