Chilli con Carne


Our prez’s favourite. If you want any tips ask him about it. Cook it all up at home. Dehydrate. Rehydrate on the trail.

  • 3/4 cup of rice
  • olive oil
  • half an onion, chopped fine
  • 1 clove garlic, minced
  • 200g lean beef mince
  • 1 small capsicum, chopped nice and small
  • 1/2 cup canned kidney beans, drained
  • 1/2 cup canned corn, drained
  • 1 tsp chilli powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 cup canned diced tomatoes
  • 1 tsp sugar
  • salt and pepper to taste

Cook the rice and set aside.
Heat a drizzle of oil in a pan over medium heat.
Throw in the onion and garlic and cook until soft and golden.
Chuck in the meat and cook until brown.
Add the capsicum, beans, corn and spices and cook for about 5 minutes. Give it the occasional stir.
Pour in the tomatoes with the juice and the sugar, then bring to the boil.
Put a lid on and simmer for about 10 minutes.
Mix the rice and chilli together.
Take off the heat and set aside to cool.

To dehydrate

Put some baking paper on your trays and spread the rice and curry mix over the paper. Set the temp to 65C and dehydrate until the mixture is completely dry, usually about 10 hours.

To rehydrate

To prepare the mix on the trail.
Throw it in a pot with 2 cups of water and give it a stir.
Bring the mixture to the boil for a couple of minutes
Take it off the heat and let it sit for 15 minutes or so… then tuck in!


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