Prep Time: 10 minutes

Cook Time: 20 minutes + dehydrator time

Ingredients

1 teaspoon olive oil

1 red onion, chopped

2 cloves garlic, 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 tablespoons chilli spice 

1 can diced tomatoes

Sea salt to taste

1 tbsp Honey

Instructions

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.

To rehydrate 1 portion

Pour dry chili mixture into the pot, add 1 cup water, and stir well.

Bring to a boil and cook, stirring occasionally for about 5 minutes.

Remove from heat, cover, and let stand another 5-10 minutes to rehydrate meal completely

Recipe adapted from: https://www.trail.recipes/recipes/trail-chili/