Dehydrated Chili Mac for Backpacking

Ingredients

• •1 lb extra lean ground beef
• •1/2 cup bread crumbs
• •1 whole onion
• •4 cloves garlic
• •1/4 cup tomato paste
• •3 tablespoons chili powder
• •2 tablespoons cumin
• •2 teaspoons paprika
• •2 teaspoons sea salt
• •3 cups beef broth
• •8 oz. elbow macaroni
• •15.5 oz. kidney beans
• •1 tablespoon cornstarch
• •3 whole green onions

Equipment

• • Dehydrator
• • Non-stick frying pan
• • Spatula

Instructions

1. 1Start with clean, sanitized equipment, and preheat your dehydrator at 145F.
2. 2Mix ground beef with breadcrumbs until combined and wash hands again.
3. 3Heat a non-stick frying pan, add ground beef, minced onions, and garlic. Cook until beef is browned and onions are translucent (about 10 minutes).
4. 4Add tomato paste and spices; stir to combine. Then add broth and pasta, simmer until pasta begins to tender.
5. 5Mix cornstarch with water to create a slurry, then stir into the mixture. Cook for one more minute, then remove from heat and add kidney beans.
6. 6Spread chili mac mixture onto dehydrator trays lined with parchment paper, place green onions on trays as well.
7. 7Dehydrate at 145F for 6-12 hours, blotting excess fat and reshuffling trays as necessary. The chili mac should be fully dried and hard without tackiness when done.
8. 8Allow to cool completely before storing in airtight containers.