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.
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.)
One of my families favorite meals is Baked Ziti so I set out on a hunt for a basic recipe for my food storage, with a twist of course to my families specific needs. I like to stress that you can play with any Meal in a Jar recipe and make it your own. Have fun with it!! 🙂
Start with all your powdered ingredients on the bottom of the jar. This will insure you do not suck any of the powder into your vacuum sealer. (Attachment for sealing jars.)You can also opt to use an O2 absorber if you do not have or want to buy a vacuum sealer. I have found that in the long run, purchasing a sealer is cheaper than continually buying O2 absorbers.
Next add, in this order, onions, meat, noodles, and mushrooms. You might have to press the ingredients down some for it to all fit.
Last, top it off with your cheese in a sandwich baggy.
Seal jar with vacuum sealer or O2 absorber.
Attach cooking instructions to outside of jar along with the date you made it. Sealed properly, this should last many years in your pantry as all ingredients are freeze-dried or dehydrated.
Cooking Instructions for the label:
Add five cups water to all ingredients, bring to a boil on med/high heat.
Reduce to a simmer for about 15 minutes or until noodles are done and it is semi thick.
Re-hydrate cheese while this is cooking by spraying cheese with a little bit of water using a mister or spray bottle.
Serve with cheese on top and enjoy!!!
(Note: The base recipe I used for this was created by Chef Tess and altered to fit my families likes.)