Chilli con Carne

Name: Chilli con Carne
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 400 g lean beef mince; 480 g kidney beans (drained weight, coarsely mashed); 1 pcs onion (finely diced); 1 pcs red pepper (finely diced); 800 g chopped tomatoes; 80 g tomato purée; 2 tsp ground cumin; 1 tsp smoked paprika; 0.5 tsp chilli powder (to taste); 1 tsp salt

Lean chilli with finely crumbled mince and mashed beans.

Stew
Easy
4 servings

Drying temperature

68 °C

Drying time

10–16 h

Dry weight

105 g/serv.

Rehydration water

380 ml/serv.

Soak time

18 min

Calories

360 kcal/serv.

Which dehydrator? Find one for 68 °C with a timer →

Ingredients

400 glean beef mince
480 gkidney beans · drained weight, coarsely mashed
1 pcsonion · finely diced
1 pcsred pepper · finely diced
800 gchopped tomatoes
80 gtomato purée
2 tspground cumin
1 tspsmoked paprika
0.5 tspchilli powder · to taste
1 tspsalt

Method

At home

Brown the mince without oil until finely crumbled and pour off the fat. · 10 min
Add the vegetables, tomatoes, beans and spices and reduce until very thick. · 35 min

Dehydrate

Spread out thinly and dehydrate fully at 68 °C. · 780 min

On the trail

Pour over boiling water and leave to stand, insulated, for 18 minutes. · 18 min

At home: Use very lean mince and remove all fat completely.

On the trail: The beans must be coarsely mashed, otherwise they stay firm inside for longer.

Storage: Keep the meat dish chilled and dry it out completely.

Side: Couscous, instant rice or mashed potato

For 4 servings, only 420 g go into your pack.

In the app: scale servings & take it offline →