Backpacking Dehydrated Chili Con Carne

Ingredients

• •1 pound minced beef or vegetarian substitute
• •2 pieces medium onions
• •6 stalks celery
• •200 grams mushrooms
• •2 pieces garlic cloves
• •1 400g can kidney beans
• •1 400g can black beans
• •2 400g cans chopped tomatoes
• •1 500g container tomato puree
• •1-2 tsps hot chilli powder
• •1 tsp ground cumin
• •to taste salt and pepper

Equipment

• • food dehydrator
• • large pot
• • dehydrating trays

Instructions

1. 1Cook the beef over medium heat until thoroughly cooked (omit for vegetarian version).
2. 2Drain any excess fat from the meat.
3. 3Combine the beef (or substitute) with all other ingredients in a large pot and bring to a boil.
4. 4Lower heat and simmer until vegetables are soft.
5. 5Let cool, ideally refrigerate overnight to enhance flavor.
6. 6Spread the mixture evenly on lined dehydrating trays.
7. 7Dehydrate at 135 degrees Celsius until completely dry (may take 8 hours or longer).
8. 8Break apart any clumps halfway through drying.