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*This recipe is NOT Gut Restoration approved- too many tomatoes, peppers, and beans:)  

The chili and the spagetti recipes are different, but are the same in final preparations. So let’s start with the…

Chili Recipe: Makes a lot! 

  • 2 lbs wild game burger
  • 2 large organic bell peppers, finely chopped
  • 2 large onions, finely chopped
  • 30 oz. of stewed tomatoes. We use our garden tomatoes, but organic canned works. 
  • 2 cans organic kidney beans
  • 1 tbsp chili powder (this can be to your liking)
  • 1 tbsp garlic powder or chopped garlic
  • salt and pepper to taste
  • 1 tbsp of dried oregano
  • 2 1/2 cups of water

Sautee onions and bell peppers until soft. Slightly cook burger, and when done add all ingredients to crockpot. Slow cook until most of liquid is cooked out.  

Usually how I measure a serving, is put the wet chili in a bowl as if that is what I am eating for dinner now. That serving will be spread on one rack.  

Layout parchment paper on dehydrator sheet. Spread chili on parchment paper. Do this with all racks, each rack will be about one meal. Dehydrate until completely dry, noting these wetter recipes take longer.  

After completely dried, add each rack to a ziplock bag, seal all but one corner.  Add to vacuum sealer bag, then vacuum seal. This double bagging ensures you won’t have the chili poking a hole through the bag when it’s in your backpack, and it will keep for a long while. 

To eat, add hot water, let sit 20 minutes, or use Jet boil to simmer for faster rehydration. 

Spaghetti Recipe: Makes a lot!  

Sauce 

  • 2 lbs wild game burger
  • 2 large onions, finely chopped
  • 3 large organic peppers, finely chopped.  
  • 3 grated organic carrots
  • 5-8 cloves garlic, finely chopped. 
  • 6 large diced organic tomatoes. 
  • 32 ozs tomato sauce  
  • 1 tbsp dried oregano 
  • 1 tbsp basil
  • salt and pepper to taste  

 Noodles: I like organic quinoa noodles. You can use any noodles you  prefer. 

Make the sauce just like the chili recipe, in the slow cooker. After cooking the sauce down, cook up noodles, strain, and mix sauce with them.  

Follow same directions for dehydrating chili.  


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Chili


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Dehydrated chili


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Wet chili


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Dried chili


Vacuum packed Spaghetti  

Vacuum packed Spaghetti  

9 Comments

  • Heather says:

    This is awesome! This is the exact same way we make Heather’s Choice® Dark Chocolate Chili and Mom’s Pasghetti 🙂 Can’t wait to see what recipes you take out into the field this year!

  • Alex Olson says:

    I used a Nesco dehydrator and put parchment paper on the bottom level to try and decrease the drippings. Doing this created a micro environment on that level that ended up molding due to distance from the heating element, less airflow and therefor longer duration of drying than the other trays. The rest of the trays turned out great.

  • Tim Ottersen says:

    Ryan
    To re hydrate the chili how do you know how much water to use?Do you first get the water boiling than slowly add the dehydrated food or initially dump it all in together?

    • Ryan Lampers says:

      Hi Tim!

      Great question, and I guess I should answer that in the blog! I usually add about 14 oz per meal, I find that I don’t need more than the. I like to heat mine up in my JetBoil all at once, just cover with water and let simmer for 10 minutes!

      Thanks for the question!
      Ryan

  • Erik says:

    Thanks for the great information. When prepared this way, how long do they keep and how do you store them?

  • logan says:

    What temp do you dehydrate at? thanks

  • David says:

    Are you dehydrating at 165 degrees F?