May112010

17 Comments

Dehydrated-to-Death Chili

image by trekkyandy

I tried a new chili recipe recently and decided to play around with it a bit.  I dehydrated the tomato sauce, kidney beans, added a few seasonings and stored it in my pantry for about a month.  When I decided one night to make one of my family’s favorite meals, Chili and Rice, I added four cups of water to the dehydrated chili mixture and was amazed!  I think it was one of the best pots of chili I’ve ever made!  Give it a try.

2 cans tomato sauce

2 cans kidney beans, drained

1/4 c. chopped yellow onion*

1 T. chili powder

1 t. cumin

1/2 t. salt

1/4 t. garlic powder

1/8 t. ground black pepper

In a food dehydrator, dehydrate the tomato sauce, kidney beans and chopped onions.  To dehydrate the sauce, spread it evenly on two fruit leather trays and dry until it can be easily peeled up and no moisture remains.  The dehydration time for these three ingredients varies from dehydrator to dehydrator, but plan on at least six hours.

To store, combine the sauce, beans, onion and seasonings in a jar with a tight-fitting lid, a Food Saver bag or even a Zip-Loc bag, depending on how long you wish to store it.  The sauce can be rolled up or even torn or cut into small pieces to better fit into the jar.

Cooking the dehydrated chili is a dream.  Pour the dry ingredients in a large saucepan or pot, along with four cups of water.  Cook over medium heat for at least 15-20 minutes or until the beans are completely rehydrated.  You can add cooked meat or canned tomatoes at this point, if you wish.  As the chili heats, the sauce thickens quite nicely, but you may want to add a bit more water for a thinner consistency.  Of course you can cook this in your Sun Oven!  Just place the ingredients in a covered pot and set outside in your oven for a couple of hours. 

Serve alone, over rice, topped with grated cheddar cheese, saltines, tortilla chips, sour cream, or your own preferred chili toppings.

*As long as you’re dehydrating this amount of onion, you might as well dehydrate a whole lot more.  Chop enough onion to fill the rest of your dehydrating trays, and you’ll be a step ahead the next time you need chopped onion.

There may be links in the post above that are “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission, which does not affect the price you pay for the product. Regardless, I only recommend products or services I use personally and believe will add value to my readers.

Post Footer automatically generated by Add Post Footer Plugin for wordpress.

Related Posts Plugin for WordPress, Blogger...© Copyright 2010 The Survival Mom, All rights Reserved. Written For: The Survival Mom
The following two tabs change content below.
I'm the original Survival Mom, and have been helping moms worry less and enjoy their homes and families more for 5 years. Come join me on my journey to becoming more prepared to handle everyday emergencies and worst case scenarios.

(17) Readers Comments

  1. I bought a dehydrator on Craigslist but have yet to try it. I was doing some reseach on drying veggies and fruits, and it all of a sudden became complicated! Ways to keep things from turning brown, paturizing, etc. Do you have some step-by-step easy instructions??

    • Kat, start out the easiest way. Begin with canned and frozen fruit and veggies. Dehydrated pineapple slices are terrific, and one of my friends said that dehydrated fruit cocktail makes a great snack. Just drain and rinse anything canned, place in a single layer on the trays and dehydrate. Bags of frozen veggies are even easier. Open bag, spread veggies on trays, and dehydrate! Check out the videos at dehydrate2store.com for tons of great ideas. Have fun!

      • AMEN!

      • AMEN! Frozen is a great stress free way to start. Also a video channel on youtube that is w o n d e r f u l is dehydrate2store .

        You can do it! (it’s so much fun!)

        I am JAZZED to try this chili!

    • Once you get the hang of it, even the complicated things will be easy things. Do you grow tomatoes? Thick slice them. Leave them sit in a colander to drip for an hour. Single layer them in your dehydrator until hard. Throw them in a blender a few at a time and make into powder. This powder will become instant tomato sauce by the cup, or by the spoonful. Just add to water or broth and simmer a few minutes.
      All sorts of stuff works very similarly simple. Good luck.

  2. This is a great recipe. I would add what my family likes to call "burger rocks", or dehydrated lean burger. They resemble rocks when dry, but rehydrate easily even after long-term storage.

    • Red, I need to do more with dehydrating meat. I've made jerky but haven't made hamburger rocks, etc. Do you have any suggestions?

  3. If you want to know a lot about dehydration, watch the videos at Dehydrate2Store.com

  4. Hi, would this work with soaking beans, cooking them, then dehydrating them.
    Also, I do not have a vacuum sealer, but I do want to keep these for long term storage. Currently we use ball mason jars for our storage as well as Ziploc bags. I see you recommend them above, buy only for up to about 6 months….any other suggestions.
    Also, If I am making powdered tomato sauce, should I store it with the on the other ingredients with of this chili? Do you have any tips on how to store this tomato sauce.
    Would you say I cut the tomato slices like an 1/2" thick and dehydrate for about 24 hours?
    Thanks
    -Laura

  5. Most canned tomato sauces have a shelf life of two years. What is the shelf life of dehydrated tomato sauce?

  6. I know this is an old post but I am hoping to get a response anyway. How long does the tomatoe sauce last once dehydrated, if I put it in a sealed food saver bag with Oxygen absorber, and then put that in a sealed mylar bag?
    I am trying to get recipes I can pack away, but I only want to go through the trouble if I can get around 10 years shelf life.

    • Josh, I don’t think you’re going to get that kind of shelf life from home-dehydrated tomato sauce. There is still a tiny bit of moisture that remains in the dried sauce and in time, you would probably end up with moldy sauce. I think you’ll be better off buying a can or two of tomato powder. Just be sure to keep it in a dry location and, if you live in an area with high humidity, add a dessiccant packet or two. Otherwise, it’s ready to be mixed in with water or any other liquid for quick tomato paste, sauce, and the base for soups, salsa, etc. Great product.

  7. How big of cans of tomato sauce are you using in this?

  8. I was wondering, what if you made a pot of chili and dehydrated it that way, instead of separately dehydrating ingredients? I just dehydrated spaghetti and it turned out great. However, seeing this post makes me wonder if I should dehydrate my sauce and pasta separately because it would be more saucy. . .

  9. Will the shelf life of a dehydrated food be longer if placed in a vacuum sealed Food Saver bag? I’m looking for long term storage for emergence purposes.

    • Yes, using a vacuum sealer can greatly extend the shelf life of food. Be sure to always store the food in the coolest part of your house where it’s dry and dark.

  10. Sorry, meant to say emergency purposes/

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>