BWCA Chili & Cornbread Boundary Waters BWCA Food and Recipes
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05/27/2013 02:38PM   (Thread Older Than 3 Years)
I made this last year and did it in my GSI 10” anodized Dutch Oven the traditional way. This year I just used my Dragonfly stove.

I made the chili at home with 93% hamburger. I added one can of chili beans, a can of crushed tomatoes, a can of tomato paste, and seasoning and then dehydrated it. I added some onion flakes and a little more seasoning and vacuumed sealed it up.

When I got everything reconstituted (I added about 1 ½” water above the mix), I added a package of Martha White yellow cornbread mix on top like dumplings. I just mixed the water into the package. I turned the heat down as low as it would go and did not take the cover off for 15 minutes, then let it all sit for another 5 minutes.

I usually like my chili a little more soup like, but it was very good.



 
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05/28/2013 08:48AM  
Nice, I make this for the "dad patrol" in boy scouts, with dutch oven like you did, there is never any left, that is good eats.
 
06/01/2013 01:09PM  
Looks darn good. Thanks for the recipe.
 
shock
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06/01/2013 01:13PM  
kevinL this does look real good. when you dehydrate this mixture do you just spoon it out on the platters that come with a dehydrater and how long would this take?
 
06/01/2013 02:15PM  
quote shock: "kevinL this does look real good. when you dehydrate this mixture do you just spoon it out on the platters that come with a dehydrater and how long would this take?"

I put it on the trays used to make fruit roll ups. I gave them a very light spray of Pam then spread it out thin. I flipped/turned it all after about 4 hours.

I set the temp at 165 and I believe it took somewhere around 6-8 hours to get the hambuger nice and hard like grape nuts.
 
shock
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06/01/2013 04:51PM  
very nice, i just might have to put this one on the list thanks.
 
PompousPilot1
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06/03/2013 02:26PM  
That looks great. For sure going with us on our next venture.
 
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