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KevinL
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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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PompousPilot1
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That looks great. For sure going with us on our next venture.
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buz
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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.
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fitgers1
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Looks darn good. Thanks for the recipe.
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shock
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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?
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KevinL
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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.
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shock
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very nice, i just might have to put this one on the list thanks.
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