Contributed by: John in Bibs
This recipe makes 12 servings of 1 cup chili and ½ cup noodles.
Directions:
- Cook the ground beef and crumble. Strain and rinse. Set aside
- Chop the onion and green bell peppers. Add ground beef, vegetables and all remaining ingredients (except Ramen noodles) to the crockpot and cook for 6 hours on low heat.
- Let it cool down, then place in the refrigerator overnight and skim fat off of the top in the morning. **This is an important step for long term storage
- Divide each of the uncooked ramen packages in half and arrange on a freeze drying tray.
- Divide the chili into 24 portions in silicone molds (2 portions = 1 serving), or use dividers to make 12 total portions on a lined tray.
- Pre-freeze until solid. Remove the chili from molds and arrange on a lined tray. If using dividers you can leave them in while freeze drying.
- Freeze dry.
- Store in one serving portions in mylar bags for long-term storage.
Rehydration:
1 serving is ½ a package of Ramen noodles and 1 cup of chili (2 round portions or one divider portion).
Add 1 cup of boiling water, stir and let sit for 2 minutes. Stir and let sit for an additional 2 minutes.
Notes:
The Ramen should be freeze dried even though it seems unnecessary. Enjoy this on the 4th Thursday of every February, it’s National Chili Day!
Nutritional Value Per 1 serving
Calories: 300 Protein: 12 g Fat: 11 g Carbohydrates: 40 g Sugar: 5 g Fiber: 5 g
Cycle times & rehydration for reference only. Your results may vary.
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