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Dehydrated Recipes

Camper Chili | Commercial Dehydrators

Follow these directions using any of the chili recipes on our recipes page, your own favorite recipe, or even chili from a can.

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Machine recommendation
Camper Chili | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
8-10 hours
Ingredients
  • Chili of your choice
Ingredients
macros
Instructions
  1. If the chili you're using is runny, add a little cornstarch and cook until the liquid has thickened to the point that it will not run off the drying sheets. With a fork, mash any pieces of meat until they are the size of large grains of rice. Beans can be left whole or cut in half.
  2. Working with 1 cup of chili at a time, spread it in strips on drying sheets set in dehydrator trays. Dehydrate at 135°F for a vegan chili (no meat, dairy, or oil) or 155°F (if it contains meat) for 8 to 10 hours. For a meat-based chili, after 5 to 6 hours, when the top of the chili is dry, flip the drying sheet over onto the dehydrating trays and peel the drying sheet away. Because of the higher temperature used to dehydrate this, case hardening can occur and this will help prevent that from happening, allowing the chili to dry all the way through. Continue to dehydrate until dry and brittle.
  3. Crumble each of the leathers (they should measure to 1 cup) and store individually. If vacuum sealed with an oxygen absorber, a meat-based chili will keep up to 1 month in the pantry, 6 months in the refrigerator, or 1 year in the freezer; if kept in a ziptop plastic freezer bag, it will keep in the refrigerator for 1 month and be good for 5 days once removed from the refrigerator if kept cool and dry. A vegetarian chili will keep in a cool, dry place for 5 or more years in a vacuum-sealed bag with an oxygen absorber; if stored in a ziptop plastic freezer bag, it will keep for 1 month.
TO PREPARE
  1. Add 1 & 1/4 cups boiling water to the bag, squish around to mix, seal, and let sit 3 to 5 minutes.
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Machine recommendation
Camper Chili | Commercial Dehydrators
Servings Icon
Serves
Prep time
Prep time
15 minutes
Dehydration time icon
Dehydrating time
8-10 hours
Ingredients
  • Chili of your choice
Ingredients
macros
Instructions
  1. If the chili you're using is runny, add a little cornstarch and cook until the liquid has thickened to the point that it will not run off the drying sheets. With a fork, mash any pieces of meat until they are the size of large grains of rice. Beans can be left whole or cut in half.
  2. Working with 1 cup of chili at a time, spread it in strips on drying sheets set in dehydrator trays. Dehydrate at 135°F for a vegan chili (no meat, dairy, or oil) or 155°F (if it contains meat) for 8 to 10 hours. For a meat-based chili, after 5 to 6 hours, when the top of the chili is dry, flip the drying sheet over onto the dehydrating trays and peel the drying sheet away. Because of the higher temperature used to dehydrate this, case hardening can occur and this will help prevent that from happening, allowing the chili to dry all the way through. Continue to dehydrate until dry and brittle.
  3. Crumble each of the leathers (they should measure to 1 cup) and store individually. If vacuum sealed with an oxygen absorber, a meat-based chili will keep up to 1 month in the pantry, 6 months in the refrigerator, or 1 year in the freezer; if kept in a ziptop plastic freezer bag, it will keep in the refrigerator for 1 month and be good for 5 days once removed from the refrigerator if kept cool and dry. A vegetarian chili will keep in a cool, dry place for 5 or more years in a vacuum-sealed bag with an oxygen absorber; if stored in a ziptop plastic freezer bag, it will keep for 1 month.
TO PREPARE
  1. Add 1 & 1/4 cups boiling water to the bag, squish around to mix, seal, and let sit 3 to 5 minutes.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/