Thick and Hearty Freeze Dried Chili Recipe

As with every recipe on this website, this freeze-dried chili recipe is made with, you guessed it, freeze-dried ingredients. We never know when an emergency will strike, so it is important to have a variety of recipes that can be made in any circumstance.

Not only can this chili be made quickly with some shelf-stable ingredients, it tastes delicious!

I’ve even served this exact recipe at a chili cook-off and been asked for the recipe, it is that good. 

Let’s get started, by gathering those ingredients! All ingredients that I used to create this recipe are from Thrive Life.

Sweat garlic for 30 seconds or so over medium high heat in 1 Tbsp. olive oil.

Add freeze dried meats and saute for 60-90 seconds until they start to brown just a bit.

Add water and all of the rest of the ingredients except the espagnole sauce.  I like to add the spices first and whisk them in well before adding everything else.

Give it a good stir, and then bring to a soft boil over medium-high heat.  Turn heat down to medium low, and let simmer for 10-12 minutes.

Add espagnole powder slowly while whisking.  Let simmer and thicken well for about 3 minutes.

Let sit (it will thicken a bit more) for 2-3 minutes before serving.

Freeze Dried Chili

In just 15 minutes you can have a freeze-dried chili that no one will know is not fresh ingredients.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Servings 4

Ingredients

  

• 1 tablespoon olive oil
• 1 tablespoon garlic
• 3/4 cup freeze dried ground beef
• 3/4 cup freeze dried sausage
• 9 cups water
• 2 cup instant red or black beans
• 1/2 cup freeze dried green chili peppers
• 1/2 cup dehydrated onions
• 1/2 cup freeze dried tomato dices
• 2 tablespoons tomato powder
• 1/2 tablespoon chili powder
• 1 teaspoon cumin
• 1/2 tablespoon Thrive chef choice seasoning
• 1 tablespoon beef bouillon
• 1 tablespoon lemon juice
• 1 tablespoon Worchestershire sauce
• 1/2 cup espagnole Powder

Instructions

 

• Sweat garlic for 30 seconds or so over medium high heat in 1 tablespoon olive oil
• Add freeze dried meats and sauté for 60-90 seconds until they start to brown just a bi
• Add water and all of the rest of the ingredients except the espagnole powder. (Add the spices first and whisk them in well before adding everything else.)
• Give everything a good stir, and then bring to a soft boil over medium high heat. Turn heat down to medium-low, and let simmer for 10-12 minutes.
• Add espagnole powder slowly while whisking.
• Let simmer and thicken well for about 3 minutes.
• Let sit (it will thicken a bit more) for 2-3 minutes before serving.