This is a quick simple recipe for home-made chili for your food storage. You can added more or less of the spices such as chili powder, garlic etc if you want. It is all about your taste. This is just a general recipe.
Tools you will need:
- Quart Jars
- Canning funnel
- Measuring cups/spoons
- Vacuum sealer and attachment OR oxygen absorbers
- 1 cup Freeze Dried Ground Beef
- 1 cup Quick cook Red Beans
- 2/3 cup tomato powder
- 1/3 cup Dehydrated Onions
- 1/3 cup Freeze Dried bell peppers (I use green and red but you can use whatever you like.)
- 1/3 cup Dehydrated or Freeze Dried Mushrooms
- Pinch of Dehydrated Jalapeño’s (Always optional of course.)
- 1/3 – 2/3 cup French’s Chili-O’s Powder, (I prefer 2/3 cup but its all about taste, some prefer 1/3 cup.) You can also find the seasoning cheaper at Sams or Walmart.
- Place all ingredients in your washed and dried quart size jar making sure your powdered ingredients are at the bottom.
- Put the lid on and seal with your vacuum sealer attachment OR use a 50cc oxygen absorber.
- Screw on your ring and your all done. 🙂
- We also like to store freeze-dried cheese to put in the chili when its done cooking, but we leave that in its original can until ready to use.
Pour contents of jar into a stock pot and add 2 full quart jars of water. Let cook for about 15-20 minutes. If the chili is a little souper than you would like, add 3 tsp of potato flakes (instant potatoes) to thicken it up. (A trick I learned on you tube 😉 )
Don’t forget to tape the cooking directions and the date to the outside of the jar.
(Note: You can choose to use regular red beans but just know that the cook time will be considerable longer and in a SHTF situation time can be important.)