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July 11, 2013
Chili is one of the best ways to use your stored foods. It’s a hearty meal all wrapped up into one dish. Chili is a great food for preppers because the ingredients can be stored for 25 years or longer, when stored properly. Chili is a complete meal. Everyone likes it. It is a healthy food to eat and easy to prepare.
Chili Recipe (for freeze dried and dried ingredients):
Three Bean Chili
1/4 to 1/2 cup FD (freeze-dried) chopped onions or dehydrated chopped onions (equivalent of 1 cup diced onions)
4 tsp granulated garlic (equivalent of 4 fresh garlic cloves minced)
1 Tbs chili powder
1 Tbs cumin powder
1 1/2 cup FD diced tomatos (equivalent to two 14.5 ounce cans diced tomatoes)
1/4 cup FD tomato powder (equivalent to 6 ounces of tomato paste)
1 cup dry black beans
1 cup dry small white beans (e.g., Northern beans)
1 cup dry red kidney beans
1 1/2 cup FD green chiles (equivalent to two 4 ounce cans diced green chiles)
6 cups water or more
2 cups FD ground beef or FD beef dices
Salt
4 teaspoons Thrive chicken bullion or substitute
2 cups FD shredded cheddar cheese (optional)
1/2 FD sour cream, prepared (optional)
Directions:
1. Wash dried beans, soak overnight, pour out soaking water.
2. In a 6 quart cooking container combine all ingredients except sour cream and cheese
3. Cover and cook on low to medium heat until all ingredients are hydrated and beans are tender adding additional water as needed. Salt to taste.
4. Ladle chili into 6 bowls and if desired top with reconstituted sour cream and cheese.
Serves 6
Video courtesy of thenewsurvivalist
