How to Make & Dehydrate Chili | Backpacking Chef's Best Recipes (2024)

FAQs

How do you dehydrate homemade chili? ›

Only Add Flavorful Liquids

Instead of adding water to your chili, add some more flavor with chicken or beef broth, red wine vinegar, Worcestershire sauce, or even beet or wine. Each one of these options brings out different notes and levels of sweetness that will enhance your culinary creation.

Place the peppers on the trays of the dehydrator making sure there is plenty of room for air circulation. Dehydrate at 145°F for 6-10 hours depending on the size of the peppers. Store in a cool dry place in an airtight container.

If you want more of a smoky flavor, add cumin, Spanish paprika, ancho chili powder, or a combination. If you are looking for more heat, add cayenne, crushed red pepper, or Hungarian paprika. If it's too spicy add a little brown sugar and some sweet paprika.

In addition, broth, beer, and/ or water is usually added to produce the desired consistency in the pot of chili.

With only about 1 tablespoon per pot added toward the end of the cooking process, the vinegar will make the flavors more vibrant without overwhelming the dish with its biting tang. Through just a splash, everything becomes a little brighter, and the chili's flavors are more balanced.

Now for the piece de resistance: 1-2 heaping Tablespoons brown sugar. The chili tastes completely different without the brown sugar so if you like a subtle sweetness in your chili then you've just got to go for it! Trust me, it will not make your chili taste like candy.

When making chili, former Southern Living Test Kitchen Director, Robby Melvin, recommends using a mix of ground chuck and ground sirloin. "It's the best of both worlds," he says. "You get a balanced lean-to-fat ratio from the chuck and the hearty, beefy leanness from the sirloin."

If you are cooking the meat before dehydrating (eg. ground beef for pasta sauce), make sure to cook thoroughly and place in the dehydrator right after cooking. You don't want to let the meat cool down too much as this will increase the risk of it spoiling before being fully dehydrated.

When transferring the sliced peppers on the dehydrator trays, remember to spread them out as evenly as possible to encourage uniform heat distribution. Turn on the dehydrator and set the temperature to 135°F. Dehydrate for about 5 hours until dry. Blend the dehydrated peppers to your desired consistency.

How do you deepen chili flavor? ›

You can always add additional spices to taste, but this could give you a solid foundation to work from. Try adding spices like paprika, chili powder, cumin, coriander, Mexican oregano, garlic powder, onion powder, cinnamon, cayenne, or even chipotle.

Cinnamon adds a different spice profile than chili powder or red or cayenne pepper would. It is a common savory spice in Indian food and I believe it's also used in savory dishes in Chinese cooking. It's a very versatile spice :).

The best beans for chili are pinto, kidney, and black beans, like in this easy and tasty recipe. This 3-bean chili freezes great for meals later in the week. If you prefer thinner chili, add an extra can of tomato sauce. The green chiles are not hot and add a wonderful flavor, so don't be afraid to use them.

Use the lowest temperature setting available on your air fryer. Check the chillies frequently to ensure they aren't getting too hot or burning. Space them out to ensure even drying.

I've dehydrated cans of store-bought chili, pulled pork, and other goodies to add to meals for the backcountry. Some of these have had sub-par results, while some have been standouts.