In this video I’ll show you how I make my favorite chili. I’ll also show you how I’m dehydrating some for backpacking/hiking, camping, ice fishing, etc. Full Recipe below!
Music: “Mimicking Your Breathing” by Harper Rey
“My Man” by Lindsey Abraham
Courtesy of www.epidemicsound.com
Chili
Drizzle of Oil
1 Onion, Diced
1lb Ground Meat
2T Cumin
2T Chili Powder
3T Sugar
2T Tomato Paste
1T Garlic Powder
1/2t Black Pepper
1 1/2 C Beef Broth
1 15oz Can Petite Diced Tomatoes (Not Drained)
1 16oz Can Dark Kidney Beans, drained and Rinsed
8oz Tomato Sauce
*Cayenne to Taste-Can add while making the chili, or when serving for individual taste.
Optional Toppings: Fritos, Sour Cream and Shredded Cheddar
Heat a stockpot on Med. heat and add oil. Brown the Meat. Add the diced onion and cook ’till onion is soft. Add the beans. Then add all the spices, the tomato sauce, diced tomatoes and broth. Turn the heat up to med/high and cook for about 10 minutes and a gentle boil. Turn heat back down and simmer, stirring occasionally until thickened (approximately 20-30 minutes. I go by how it looks more than the time.) When chili is done, serve with toppings and cayenne. Makes around 1-1/2 quarts. Enjoy!