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chili and cornbread

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
Cook Time 15 minutes
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.